Summer Fruit Salad With Arugula | California Olive Ranch
Award-winning quality from California and beyond. With over 230 awards over the last 10 years, elevate your cooking with our extra virgin olive oils, vinegars, sauces, marinades, pestos, and sprays.
Ingredients
- 2 tablespoons finely diced shallot
- 3 tablespoons sherry vinegar
- 12 fresh figs, stems removed and cut in half
- 7 tablespoons California Olive Ranch extra virgin olive oil
- 1 ripe nectarine
- 1 ripe peach
- 2 ripe plums
- 1/2 basket (about 1 cup) blackberries or Persian mulberries
- 8 ounces arugula, cleaned and dried
- 1/2 lemon, for juicing
- 2/3 cup Marcona almonds
- Kosher salt and freshly ground black pepper
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