Spinach Stone Fruit Salad: Summer's Best Fruit Made Dinner

When it comes to salad, I find the biggest successes come from using fresh in-season produce. This way, the salad is bound to turn out with abundant flavor, and it is even more cost effective to buy produce that is in season. Stone fruit season is by far my favorite fruit season. Peaches, plums, nectarines, apricots and cherries are so bright, sweet and juicy. Brightening up a green salad with stylish stone fruit adds great flair, flavor, and texture and makes a salad so refreshing on a hot day. Adding a combination of fruit and nuts to a salad always results in a winning dish.     This salad comes with a homemade white wine vinaigrette recipe. Simply reducing white wine on the stovetop and mixing it up with other vinaigrette ingredients creates a unique and very flavorful dressing.  The first time I made this salad, I didn't add any cheese but I'm confident that feta or blue cheese crumbles would make a delicious accompaniment. You could also add grilled salmon or chicken to the salad for some extra protein! Now, quick! Go make this before stone fruit goes out of style!   Spinach Salad Recipe Print This Recipe Ingredients For the Dressing: 1/2 cup sweet white wine 2 tablespoons walnut oil 1 tablespoon white wine vinegar 2 teaspoons honey dash salt, to taste dash black pepper, to taste For the Salad: 1 cup sweet cherries, pitted and chopped 1 peach, pitted and sliced 1 nectarine, pitted and sliced 1 avocado, diced 5 cups baby spinach 3 tablespoons walnuts, roasted Directions In a small skillet or saucepan, heat the white wine until it is reduced to 2 tablespoons, about 8 to 10 minutes. Remove from heat and whisk in the oil, vinegar and honey. Add a sprinkle of salt and pepper to taste. To serve the salad, toss all of the ingredients together in the white wine dressing. Serve immediately. Source: Inspired by Cooking Light via Food Fanatic http://www.foodfanatic.com/2013/07/spinach-stone-fruit-salad-summers-best-fruit-made-dinner/

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