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Stone Fruit Salad With Rosé Vinaigrette
A bright and fruity stone fruit salad recipe with rosé vinaigrette makes a perfect summer side at lunch or a seasonal post-meal dessert.
👥 6 Servings👤 Sheela Prakash📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Arrange a rack in the middle of the oven and heat the oven to 350°F.
2
In a large bowl, whisk together the wine, lemon zest, lemon juice, honey, olive oil, and a pinch of salt until combined and emulsified. Add the stone fruit and toss to coat. Set aside while you toast the nuts, tossing occasionally, to allow the fruits to release some of their juices and mingle with the vinaigrette.
3
Meanwhile, spread the hazelnuts out on a rimmed baking sheet and toast in the oven, stirring halfway through, until fragrant and golden brown, 8 to ⏱️ 10 minutes. Let the nuts cool for ⏱️ 5 minutes, then wrap them in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop.
4
Tear the mint leaves into small pieces, if large; otherwise, keep them whole. Stir in the hazelnuts and scatter the mint over the top.
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