Stone Fruit Summer Salad with Raspberry Shrub

Stone Fruit Summer Salad with Raspberry Shrub

Recipe courtesy of Gary Danko and Joanne Weir


  • 1 tablespoon raspberry shrub
  • 1 tablespoon white wine vinegar (you can use red too)
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup toasted almonds
  • 1 peach
  • 1 nectarine
  • 1 plum
  • 1 apricot
  • 1/2 cup pitted cherries
  • 8 cups mixed greens
  • 4 ounces fresh goat cheese (or feta)


  1. In a small bowl, whisk together the raspberry shrub, vinegar and olive oil. Season with salt and pepper.
  2. Preheat oven to 375 degrees. Place almonds on a baking sheet and toast in oven until golden, around 5 to 7 minutes. Let cool.
  3. Just before serving, cut the peach, nectarine, plums and apricots into 3/8-inch wedges. To serve, toss the salad greens with the fruit, almonds and vinaigrette. Top with the crumbled goat or feta cheese and serve.