​​Save the last glug of rosé from dinner to make this fresh and easy peak-summer stone fruit salad. I love using a combination of stone fruits, mostly because I have trouble picking favorites and a variety provides a rainbow of colors and flavors, but sticking with just peaches, nectarines, plums, or apricots yields great success, too. Choose a dry, mineral-driven rosé rather than one with sweetness for this salad, as it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

　　This recipe was excerpted from 'Salad Seasons' by Sheela Prakash. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Citrus Juicer

　　$13 At Amazon

　　Microplane Rasp Grater

　　$15 $14 At Amazon

　　Honey

　　$11 At Amazon

　　Caraway Large Baking Sheet

　　$55 At Caraway

　　Raw Hazelnuts

　　$22 At Amazon

　　

Ingredients

Serves 4 to 6

　　⅓ cup dry rosé wine

　　Finely grated zest of 1⁄2 medium lemon

　　Juice of 1⁄2 medium lemon (about 1 1⁄2 Tbsp.)

　　1 Tbsp. honey

　　1 Tbsp. extra-virgin olive oil

　　Kosher salt

　　1 1⁄2 pounds stone fruit, such as peaches, nectarines, plums, and/ or apricots, pitted and cut into 1⁄2-inch-thick wedges

　　1⁄2 cup raw hazelnuts

　　Handful fresh mint leaves

　　

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F.

　　

Step 2

In a large bowl, whisk together the wine, lemon zest, lemon juice, honey, olive oil, and a pinch of salt until combined and emulsified. Add the stone fruit and toss to coat. Set aside while you toast the nuts, tossing occasionally, to allow the fruits to release some of their juices and mingle with the vinaigrette.

　　

Step 3

Meanwhile, spread the hazelnuts out on a rimmed baking sheet and toast in the oven, stirring halfway through, until fragrant and golden brown, 8 to 10 minutes. Let the nuts cool for 5 minutes, then wrap them in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop.

　　

Step 4

Tear the mint leaves into small pieces, if large; otherwise, keep them whole. Stir in the hazelnuts and scatter the mint over the top.

　　Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig. Buy the full book from Amazon or Rizzoli.