Summer Fruit Salad With Arugula | California Olive Ranch
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.
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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