GET IN THE KITCHEN: Stone Fruit Salad

We're going to admit it- we aren't kitchen wizards. Which is why we consulted with our fav foodie & holistic nutritonist- Jennifer Brott from My Edible Advice for her favourite summer recipe. She came back to us with the recipe below. For more recipes, & to meet Jen in person, come check out our Thug Kitchen Picnic next week. Yoga class at our summer studio followed by a picnic dinner made by Jen with all recipes from the Thug Kitchen Party Eats cookbook. Every participant will also leave with a cookbook so they can recreate the magic at home. 


(modified from a William Sonoma recipe) 


  • 1/4 cup hazelnuts
  • 6 Tbs. extra-virgin olive oil
  • 1 shallot, thinly sliced
  • 1 1/2 cups pitted and sliced stone fruit of choice, such as
      plums, peaches, apricots or cherries, or preferably a
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • 5 cups stemmed watercress, torn into bite-size sprigs (any greens work!)
  • 1/3 cup chopped fresh mint


In a small, dry fry pan over medium-low heat, toast the hazelnuts, stirring constantly, until they are fragrant and just beginning to brown.

In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot and sauté until golden brown, about 7 minutes. Add the fruit and sauté for a few seconds, just enough to coat the pieces in the hot oil. Remove from the heat. Using a slotted spoon, transfer the fruit and shallot to a plate and set aside to cool.

Place the same pan over medium-low heat (do not wipe out the pan). Whisk in the vinegar, mustard, a pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture bubbles and thickens slightly, about 5 minutes. Remove from the heat and whisk in the remaining 5 Tbs. olive oil until smooth and emulsified. Taste and adjust the seasonings.

Put the watercress in a large salad bowl. Add the cooled fruit and shallot and pour the warm vinaigrette over the salad. Toss to mix and coat well. Sprinkle with the mint and hazelnuts and serve immediately. Serves 4 to 6.


Ideas: I often add avocado or leftover quinoa if having this as a main meal. If you eat cheese, a little feta works well here!