This salad was inspired by a salad I was fortunate enough to enjoy on a recent visit to Little Palm Island off the Florida Keys. I loved the idea of the stone fruit as the base of the salad. I added the cheese and brittle to add depth and texture, but the key to this healthy array of flavors derives from wonderfully, seasonal, ripe fruit.
Serves 4-6 as a small salad.
Click here for the recipe.