Hot and Cold Stone Fruit Salad with Toasted Almonds | CUESA

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Hot and Cold Stone Fruit Salad with Toasted Almonds


Dmitry Elperin, The Village Pub

This recipe was demonstrated for CUESA’s Market to Table program on August 10, 2013.

Serves 6


2 peaches, peeled and sliced
2 nectarines, peeled and sliced
2 tablespoons almonds
1 cup Riesling or other sweet white wine
1 tablespoon white wine vinegar
1 tablespoon almond oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 plums, sliced
2 apricots, peeled and sliced
¾ cup fresh cherries (if in season), pitted and cut in half
8 cups mixed salad greens
¼ cup ricotta salata cheese, crumbled


1.    Grill the peaches and nectarines using a barbecue or cast-iron grill pan. Gently brush the fruit with canola oil and place over heat. Cook until tender; the grill marks should be prominent. Slice them into wedges.

2.    In a medium sauté pan over medium heat, toast the almonds, stirring occasionally so both sides are  toasted. Remove from heat, let cool, and chop into small pieces.

3.    In a medium saucepan over medium-high heat, prepare the dressing by heating the wine until it is reduced to 2 tablespoons, about 10 minutes. Remove the wine from the heat and stir in the white wine vinegar, almond oil, salt, and pepper.

4.    In a large bowl, combine all of the stone fruit, mixed greens, and the dressing. Sprinkle with the ricotta salata cheese, and finish with the toasted almonds.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »