- 4 pluots, cut into wedges (about 1½ cups)
- 1 pint cherry tomatoes, cut in half
- 1 medium sweet onion, thinly sliced
- 1 cup purslane leaves, or arugula
- 16 fresh mint leaves, chiffonade
- 1/2 cup feta cheese crumbles
- 2-3 Tbsp Apple Cider Vinaigrette (Recipe below)
- Salt, to taste
- Fresh ground black pepper, to taste
Heat the grill or a heavy bottom frying pan, griddle, or skillet to very hot. Place the wedges of fruit on the hot grill or pan, turn to grill each side. Remove from heat and cool on a plate. Cut the wedges into bite size pieces. Reserving some of the mint for garnish, in a medium bowl, gently toss together all the ingredients with the vinaigrette. Season to taste with salt and pepper. Best served immediately.
Apple Cider Vinaigrette
Yield: 1/4 cup
2 Tbsp Apple Cider Vinegar (1 oz)
7 Tbsp Extra Virgin Olive Oil (3.5 oz)
1 tsp Agave syrup
salt and white pepper, to taste
Whisk olive oil into vinegar. Add Agave syrup. Season with salt and pepper.
Short cut: Shake all ingredients together in a tightly covered jar.
Recipe from Chef San Shoppell via kingsburgorchards.com