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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.
Stone Fruit Salad with Nashville Hot Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
For the Vinaigrette
- 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
- Spiceology 28 Mesh Black Pepper, to taste
For the Salad
- 8 oz Arugula
- 1 Peach, Sliced
- 1 Plum, Sliced
- Pomegranates for garnish
- Goat cheese for garnish
Instructions
- 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.
