Stone Fruit and Basil Salad

Ingredients

  • 2 peaches

  • 2 apricots

  • 2 plums

  • 2 nectarines

  • 1 oz. honey goat cheese

  • 1/4 c. pecans, chopped

  • 5 leaves basil

  • 2 tbsp. extra virgin olive oil

  • 1 tbsp. balsamic vinegar

Instructions

  1. Remove the seed from each fruit.

  2. Quarter or chop the fruit.

  3. Crumble goat cheese on top of the fruit.

  4. Place your pecans, in a pan over medium-high heat.

  5. Toast the pecans for about 4 minutes, shaking them frequently so they don’t burn. 

  6. Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and toss. 

  7. Enjoy!