Bursting with flavor and color, this fruit-forward salad comes from Marin County’s Toluma Farms and the Tomales Farmstead Creamery team’s forthcoming cookbook, “Feasts on the Farm” (Chronicle Books, $30), out Aug. 5. Co-authored by Tamara Jo Hicks and Jessica Lynn MacLeod, the cookbook serves up over 60 seasonal farm-to-table recipes, including this summer fruit salad featuring nectarines, apricots, prosciutto, croutons, cheese and fresh herbs and flowers.
Stone Fruit and Flowers Salad
Serves: 6
INGREDIENTS
Dressing:
1/2 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon Maldon sea salt
1/2 teaspoon freshly ground black pepper
Salad:
2 ripe nectarines, pitted and sliced into thin wedges
2 ripe apricots, pitted and sliced into thin wedges
2 cups sourdough croutons
2 ounces triple cream cheese (like Tomales Farmstead Creamery’s Teleeka cheese).
2 ounces thinly sliced prosciutto
1 cup edible flowers such as borage, pansies, garlic chives and nasturtiums
1/4 cup roughly chopped fresh parsley
3 tablespoons roughly chopped fresh mint
3 tablespoons torn fresh basil leaves
DIRECTIONS
To make the dressing, in a salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper and set aside.
To assemble the salad, add the nectarines, apricots and croutons to the dressing and toss. Crumble in the cheese, then add the prosciutto, half of the flowers, half of the parsley and half of the mint and toss until evenly coated. Top with the remaining herbs and flowers to serve.
This salad can be stored without the dressing in an airtight container in the refrigerator for up to 4 hours.
— Courtesy Tamara Jo Hicks and Jessica Lynn MacLeod, “Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery,” out Aug. 5 (Chronicle Books, $30).
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