Napa Hearts Salad with Stone Fruit and Creamy Lemon Vinaigrette

Serves: 6

INGREDIENTS

Vinaigrette

1 garlic clove, finely minced

1/4 c fresh lemon juice

2 T heavy cream

1/2 c olive oil

3/4 t kosher salt

Salad

2 Napa hearts, chopped into large chunks

1 yellow peach

1 green plum

1 nectarine

1 Persian cucumber, sliced into rounds

4 oz sheep's milk feta, crumbled

1/4 c chopped pistachios

Preparation:

To make vinaigrette, first combine lemon juice, salt, and garlic in a small bowl. Whisk together and allow to sit for 5 minutes. Add cream and oil and whisk together until dressing thickens and emulsifies.

To make salad, place napa hearts in a large bowl. Slice the fruit in half and remove the pits. Cut into thin slices and scatter over cabbage, along with sliced cucumber. Pour dressing over and toss to coat. Top with feta and pistachios.