Summer Fruit Salad With Arugula

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Posted by in Recipes on Sep 19, 2012 . .
  • 2 tablespoons finely diced shallot
  • 3 tablespoons Olive Cart Lambrusco vinegar
  • 12 fresh figs, stems removed and cut in half
  • 7 tablespoons Olive Cart California Picual 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

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

Using a mortar and pestle, pound three fig halves to a coarse purée. Transfer the fig purée to the shallot mixture, and whisk in the Olive Cart Chilean Picual Olive Oil. Taste for balance and seasoning.

Cut the nectarine, peach, and plums in half and remove the pits, and cut them into quarter-inch-thick slices. Place the sliced fruit, remaining figs, and berries in a large bowl. Drizzle half of the vinaigrette over the fruit, and season with salt and pepper. 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. Arrange on a large chilled platter, and sprinkle the nuts on top.

The dressing is made by pounding some of the fruit into a juicy vinaigrette. Figs are my favorite for this purpose. They mellow the vinegar and give the dressing body and chunkiness. If you’ve never had a Marcona almond, you may not forgive me for introducing you to them. Rich and dense, this Spanish almond variety is outrageously addictive. If you can’t find Marcona almonds, use toasted regular almonds or pecans.

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