Gilles Lefebvre’s Post

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Executive Chef at G L Prestige Catering

Stone Fruit Salad INGREDIENTS Salad: 6 cups mixed greens (we used baby kale and radicchio) 1 ½ cups total of thinly sliced stone fruit (peaches, nectarines, plums, and/or apricots) ½ cup fresh cherries, pitted and halved 1 cup cooked quinoa or wild rice, cooled ½ cup vegan or regular feta cheese Dressing: ⅓ cup olive oil or grapeseed oil 2 tbsp champagne vinegar (or white wine vinegar) 2 tsp maple syrup ½ tsp salt Pepper 2 tbsp finely chopped fresh mint Walnut and Pumpkin Seed Brittle (optional): ½ cup raw, unsalted walnuts ¼ cup pumpkin seeds 2 tbsp maple syrup 1 tsp olive oil ½ tbsp fresh thyme, finely minced ¼ tsp salt ¼ tsp pepper

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