Stone Fruit & Chicory Slaw with Ginger Vinaigrette

This salad is a true ode to summer, combining sweet, juicy peak season stone fruit with crunchy cabbage and sharp, slightly-bitter Treviso. Sandy Sonnenfelt—former Director of Prepared Foods at Market Hall Foods—used apriums and pluots when developing this recipe, but any mix of stone fruit will work wonderfully here (think: plums, apricots, nectarines and even pitted cherries). Serve with grilled steak, chicken or salmon.

Cook’s note: White wine or Champagne vinegar with 2 teaspoons of honey (or more to taste) may be used as a substitute. Sandy uses the Katz Late Harvest Viognier Honey Vinegar as “it is a wonderful vinegar and I love the juxtaposition of tart and sweet”.

Recipe by Sandy Sonnenfelt. Food styling and photography by Marshka Kiera.

This recipe was originally published May 2021.