Stone Fruit Salad with Arugula and Pecorino Romano


Stone Fruit Salad with Arugula and Pecorino Romano



Serves 2

  • 1 nectarine, yellow or white, sliced into thin wedges
  • 1 pluot or plum, sliced into thin wedges
  • 1/4 lb baby arugula
  • Pecorino Romano

Sherry Vinaigrette

  • 1 tbsp sherry vinegar
  • 1/4 tsp dry mustard
  • 1 tsp shallot, minced
  • 3 tbsp extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


To make the vinaigrette, combine the vinegar, dry mustard, and shallot in a small bowl. While whisking, slowly add in the olive oil and whisk until emulsified. Add a pinch of sea salt and some black pepper. Whisk. Taste and season with more salt and pepper if necessary.

To assemble the salad, place stone fruit and baby arugula in a large bowl. Slowly drizzle a little dressing over the salad and start to gently mix. Add dressing until just the leaves of the arugula are lightly coated. With a vegetable peeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until you have a good amount in the salad. Remember pecorino is salty so taste as you go. Give one final gentle toss and serve immediately.

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