• 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
• 1 shallot, thinly sliced
• ¼ cup marcona almonds or hazelnuts
• sharp greens (watercress)
• mint
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. Champagne vinegar or white wine vinegar
• 1 tsp. Dijon mustard
• Sea salt and freshly ground pepper, to taste
• ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...