Stone Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4 - 6

Fruit Salad
Ingredients: (use organic when possible)
2 White Nectarines
2 Yellow Peaches
2 White Peaches
2 Plums
2 Nectarines
1/2 cup Marcona Almonds (fire-roasted)
1/2 cup Barrel-aged Feta Cheese (crumbled)
1/2 lb. Wild Rucola (arugula)

Procedures:
Wash all stone fruit, then cut in half and remove seeds. Next cut all halfs into four wedges and add remaining ingredients.

Dressing
Ingredients:
1 cup Olive Oil
1/8 cup Champagne Vinegar
4 tbls. Honey
TT Salt and Pepper

Procedures:
1. Wisk ingredients together and season to taste.

2. Toss all salad ingredients in a bowl, mix well and add dressing. Add salt and pepper to taste and serve.