Nashville Hot Vinaigrette and Stone Fruit Salad
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
15 minutes
Cook Time
5 minutes
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.
Author:
Ingredients
- 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
- 8 oz Arugula
- 1 Peach, Sliced
- 1 Plum, Sliced
- Pomegranates for garnish
- Goat cheese for garnish
Nashville Hot Vinaigrette
For the Salad
Directions
- Combine vinaigrette ingredients, mix well and set aside.
- Wash your arugula and dry it out on a sheet tray lined with paper towels.
- Plate your arugula in the center of a plate.
- Garnish with the sliced stone fruits, pomegranates, goat cheese and drizzle the vinaigrette over the salad to your liking.
