Summer Fruit Salad with Arugula and Marcona Almonds

1. 1

   Combine the shallot, vinegar, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.

2. 2

   Using a mortar and pestle, pound three fig halves to a coarse puree.

3. 3

   Transfer the fig puree to the shallot mixture, and whisk in the olive oil.

4. 4

   Taste for balance and seasoning.

5. 5

   Cut the nectarine, peach, and plums in half and remove the pits, and cut them into 1/4-inch-thick slices.

6. 6

   Place the sliced fruit, remaining figs, and berries in a large bowl.

7. 7

   Drizzle half of the vinaigrette over the fruit, and season with salt and pepper.

8. 8

   Gently toss in the arugula, sprinkle in some more salt and pepper, and taste for seasoning, adding more vinaigrette and a squeeze of lemon if needed.

9. 9

   Arrange on a large chilled platter, and sprinkle the nuts on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.