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Stone Fruit Salad layers fresh, seasonal nectarine, cherry, cucumber, tomato, greens and pine nuts over ricotta with agave lime vinaigrette.
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Stone Fruit Salad

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Stone Fruit Salad layers fresh, seasonal nectarine, cherry, cucumber, tomato, greens and pine nuts over ricotta with agave lime vinaigrette.
Prep Time15 minutes
Course: Brunch, Salad, Side Dish
Cuisine: American, Farm to Table, Farmer's Market, Healthy Recipes
Keyword: Fall Salad, Italian Salad, Nectarine Salad with Greens, Salad with Ricotta, Stone Fruit
Servings: 4

Ingredients

Stone Fruit Salad

  • 5 oz mixed greens such as Organic Girl Super Greens
  • 1 nectarine sliced
  • 10 cherries pitted
  • 1/2 English cucumber sliced long like a pickle
  • 1 large shallot thinly sliced
  • 8 yellow cherry tomatoes halved
  • 1 cup ricotta cheese
  • 1/4 cup pine nuts toasted

Agave Lime Dressing

  • 1 lime juiced
  • 1/4 cup olive oil
  • 1 tbsp agave nectar
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

Agave Lime Dressing

  • Whisk together lime juice, olive oil, agave nectar, pepper and salt.

Stone Fruit Salad

  • Place the ricotta on a large serving plate in a swoop across the middle of the plate. scatter the greens over the ricotta, tuck in the nectarine, cherries, cucumber shallot and tomato, drizzle with agave lime dressing and finish with toasted pine nuts.
  • TIP: To toast pine nuts, place in a small pan over medium heat until just toasted.