Pea Shoot & Stone Fruit Salad with Brie & Walnuts

Pea Shoot & Stone Fruit Salad with Brie & Walnuts

Peaches are delicious, but I have never really branched out and got creative when eating them. Normally its just a straight forward fruit snack, munching on it like you would an apple, or its floating in my iced tea.

This recipe looks great, I would love to try peaches with a savory accompaniment and brie just sounds ideal.

Another great salad for summer!

Pea Shoot & Stone Fruit Salad with Brie & Walnuts

Ingredients:
4-6 ounces organic pea shoots
1 pluot, cut into thin wedges
1 green plum, cut into thin wedges
1 nectarine, cut into thin wedges
2-4 ounces brie, cut into thin wedges (use more or less according to your preference)
1/2 cup fresh walnuts, roughly chopped or crushed
2 Tablespoons honey wine vinegar (or white wine vinegar mixed with a little honey)
2 Tablespoons best quality extra virgin olive oil
Salt and pepper, optional

Method:
Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.

Yield: 4 side salads

Serving suggestion: For a heartier lunch or light dinner, serve with fish or chicken or roasted veggies.

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