Indulge in the vibrant flavors of summer with Executive Chef Cameron ' s Grilled Stone Fruit Salad . Crispy shaved vegetables mingle with grilled peaches , plums , and nectarines , all drizzled with a delectable honey poppyseed dressing , creating a refreshing and satisfying dish bursting with freshness and sweetness .
SALAD INGREDIENTS 2 pc radish 1 pc cucumber 1 pc cauliflower
1 pc baby carrot 1 pc beet 1 / 4 pc fennel baby gem lettuce
FRUIT INGREDIENTS 1 peach 2 plums 2 nectarines
HONEY POPPYSEED DRESSING 1 1 / 2 cups canola oil 1 / 2 cup olive oil
1 cup rice wine vinegar or white wine vinegar
1 / 2 cup poppyseeds honey to your desired sweetness
SALAD INSTRUCTIONS
1 . Thinly slice all the vegetables with a mandoline . Place in ice water to crisp them up .
2 . Place the fresh lettuce in a serving plater or wide bowl and add the vegetables .
3 . Arrange your fresh vegetables around .
FRUIT INSTRUCTIONS
1 . Cut your stone fruit into wedges , sprinkle with sugar and grill on your BBQ until lightly grilled .
2 . Let cool and arrange on your salad .
HONEY POPPYSEED DRESSING INSTRUCTIONS
1 . Combine canola oil , olive oil and vinegar in a large mixing bowl or jar .
2 . Incorporate poppyseeds into the mixture , stirring or shaking well to distribute evenly .
3 . Sweeten the dressing to taste with honey , starting with a few tablespoons and gradually adding more until desired sweetness is reached . Stir or shake well after each addition .
4 . Transfer the dressing to a clean , airtight container or bottle for storage , refrigerating if not using immediately .
5 . Before serving , shake or stir the dressing well to recombine any separated ingredients , then drizzle over your favorite salad ingredients .
Recipe By Executive Chef Cameron Huley , Food Service Solutions , www . foodservicesolutions . com