Stone Fruit Salad with Pistachios and Chevre
An easy idea for summer, it's great for entertaining or just enjoying on warm summer night by yourself, in front of the tv.
- 2 tsp grape seed oil
- 1 tsp balsamic vinegar
- pinch salt
- 2 ripe apricots
- 2 ripe yellow nectarines
- 1 tbsp fennel fronds roughly chopped
- 1 tbsp salted pistachios roughly chopped
- 2 oz chevre crumbled
Whisk together the oil, balsamic vinegar and salt. Set aside.
Pit and slice the apricots and nectarines into 1/2 –inch slices.
Toss the stone fruits and fennel fronds with the dressing.
Divide the fruit mixture between two plates and top with the crumbled chevre and pistachios.