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Epicurious

Stone Fruit Salad With Rosé Vinaigrette

5.0

(1)

Sliced peaches topped with a ros vinaigrette chopped hazelnuts and mint leaves.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

​​Save the last glug of rosé from dinner to make this fresh and easy peak-summer stone fruit salad. I love using a combination of stone fruits, mostly because I have trouble picking favorites and a variety provides a rainbow of colors and flavors, but sticking with just peaches, nectarines, plums, or apricots yields great success, too. Choose a dry, mineral-driven rosé rather than one with sweetness for this salad, as it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

This recipe was excerpted from 'Salad Seasons' by Sheela Prakash. Buy the full book on Amazon.

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