Stone Fruit & Berry Salad With Ginger Grapefruit Vinaigrette will be your new favorite. Comforting nectarines and plums paired with blackberries and blueberries are topped with a sweet & sassy grapefruit dressing to create this edible art.
Stone Fruit & Berry Salad With Ginger Grapefruit Vinaigrette
- 1/4 cup extra virgin olive oil
- Zest and 3/4 cup juice from one fresh grapefruit
- 1/8 cup honey
- 1/8 cup red wine vinegar
- 1 tablespoon finely grated fresh ginger
- 1/8 teaspoon sea salt
- 1/8 teaspoon coarse ground pepper
- 4 ripe nectarines, sliced
- 2 ripe plums, sliced
- 1 cup blackberries
- 1 cup blueberries
- 3 fresh basil leaves, chiffonade
- Microgreens (optional)
- Edible flowers (optional)
Place olive oil, grapefruit zest & juice, honey, ginger, salt, & pepper into a 12-ounce mason jar. Place lid on the jar and shake ingredients well to make the vinaigrette.
Place the remaining ingredients into a medium-large bowl. Drizzle dressing over the fruit and toss gently. Top with microgreens and edible flowers if you are feeling especially fancy pants.
