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Spiceology Stone Fruit Salad with Nashville Hot Vinaigrette Recipe

Stone Fruit Salad with Nashville Hot Vinaigrette

  • Author: Chef Tony Reed
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x



For the Vinaigrette

For the Salad

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


  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.