The Palace's Jose Salazar's Stone fruit salad recipe, yields 4-6 servings
1/4 # Bing cherries
2 apricots or nectarines
2 plums or pluots
1 large rib of celery
1 cup aged cheddar cheese (crumbled)
1 tablespoon celery salt
1 shallot (sliced thinly)
1 cup plus 3 tablespoons extra virgin olive oil
1/3 cup Banyuls or Red wine vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
Small loaf of brioche or Challah bread (large dice)
Sea salt and fresh black pepper to taste
Pre- heat oven to 300 F. Toss the diced bread with 3 tablespoons olive oil, celery salt and a few grinds of black pepper. Lay onto a sheet tray and toast in oven for approximately 5-7 minutes or until golden brown. Meanwhile, make the vinaigrette; Place the vinegar, Dijon mustard and honey in a mixing bowl and whisk together. Add the remaining olive oil in a slow steady stream. Season with black pepper and salt to taste.
Cut the stone fruits into large dices (halve the cherries). With a vegetable peeler shave the celery into ribbons and place into a bowl with ice water.
Drain the celery “ribbons”. Place the stone fruits, celery and shallots in a mixing bowl and toss them with the vinaigrette. Place the salad in the center of the plates; add a few croutons and some of the crumbled cheddar cheese. Top with a sprinkling of sea salt and serve. Enjoy!