Stone fruit is one of my favorite parts of summer! This salad combines ripe peaches, nectarines, apricots, pluots, & plums tossed in a jalapeno prosecco vinaigrette topped with chopped pecans & feta.
Preheat the oven 350°F degrees. Line a baking sheet with fill and add pecans. Transfer to the oven and toast for 5 minutes then set aside to cool.
Assemble Stone Fruit Salad
Remove pits from stone fruit and cut into thin slices.
Add sliced fruit to a large bowl. Add just ¾ of each; feta cheese, pecans, microgreens and mint.
Pour on vinaigrette over the salad and lightly toss to combine. Cover and chill in the fridge. Sprinkle the remaining feta cheese, pecans, microgreens and mint on top before serving.