Nashville Hot Vinaigrette and Stone Fruit Salad

Chef Tony Reed

Servings

2-4 servings

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

Modern American

Category

Side

Fresh sweet fruit, sharp arugula and some mild heat from our Nashville Hot blend - this just might become your favorite seasonal salad. 

Chef Tony shares his recipe for this light and bright side salad - make it a main by adding grilled chicken or pork. 

Check out more of Chef Tony's recipes over on Youtube.

Nashville Hot Vinaigrette and Stone Fruit Salad

Ingredients

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    • 3 fl oz Olive Oil
    • 1.5 fl oz Red Wine Vinegar
    • 1 Shallot, Minced
    • 1 Garlic Clove, Minced
    • 1 fl oz Honey
    • Spiceology Nashville Hot blend, to taste
    • Salt, to taste

    • Ground Black Pepper, to taste

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    • 8 oz Arugula
    • 1 Peach, Sliced
    • 1 Plum, Sliced
    • Pomegranates for garnish
    • Goat cheese for garnish

    Directions

    1. Combine vinaigrette ingredients, mix well and set aside.
    2. Wash your arugula and dry it out on a sheet tray lined with paper towels.
    3. Plate your arugula in the center of a plate.
    4. Garnish with the sliced stone fruits, pomegranates, goat cheese and drizzle the vinaigrette over the salad to your liking.
    Recipe Products
    Blend

    Nashville Hot Chicken Seasoning

    Key Ingredients

    Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder