Stone Fruit Salad with Pepita Vinaigrette

Now this isn't just any salad... it's my summer obsession!!!!  I'm crazy about stone fruit, but can we talk about this vinaigrette?  It has the perfect amount of tanginess, and a touch of sweetness from fig confiture.  It has become my go-to dressing, dip, marinade and basically my best friend.  You’ll find that it compliments all that is in season during the summer months.  Make a batch and let me know how you’re enjoying this vinaigrette.  Be sure to show me on Instagram and tag me @y_delicacies.  I’d love to see your creativity.  If you’re looking for fig confiture, check out the France Box at Try The World for your little jar of artisanal fruit jam deliciousness. Be sure to enter coupon code Ydelicacies to receive 15% off all orders.

Let's get back to the salad. I could literally eat this everyday.  The bright flavor of mint combined with peaches, nectarines and tomato is the perfect summer salad with my pepita vinaigrette.  You can easily make it into a main course by topping it with baked or grilled salmon.  I season salmon fillets with salt, pepper and a thin layer of fig confiture for the most incredible sticky glaze.  It’s so easy and perfect for an al fresco dinner!

Stone Fruit Salad with Pepita Vinaigrette

Serves: 6

Pepita Vinaigrette

¼ cup roasted and salted pepitas

¼ cup white wine vinegar

1 Tablespoon fig confiture

½ teaspoon kosher salt

¼ teaspoon chili pepper flakes

½ cup olive oil

Salad

2 cups packed arugula

2 nectarines, sliced

2 peaches, sliced

2 plums, sliced

2 cups cherry tomatoes, halved

 (I used grape tomatoes and Zebrino striped cherry tomatoes)

4 ounces Cotija cheese, crumbled

3 Tablespoons mint leaves

1. In a blender, blitz pepitas, vinegar, confiture, salt and pepper until finely chopped.  With the blender on medium speed, add the oil.  Increase speed to high until well blended, 5-10 seconds. 

2. In a large bowl, arrange the arugula on the bottom.  Add the nectarines, peaches, plums and tomatoes.  Top with Cotija and mint leaves.  Serve with pepita vinaigrette.

Do Ahead: Vinaigrette can be made up to 4 days ahead.  Store in an airtight container in the refrigerator.