Maryah Ananda's Seared Stone Fruit Salad With Goat Cheese, Mint, and Pistachios

October 01, 2021 by Juna Xu

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this installment, NYC-based home chef, model, and DJ Maryah Ananda, shares the recipe for her vibrant stone fruit salad with goat cheese.

When the weather's sweltering hot outside, the last thing you want to be doing is standing in the kitchen making a meal for your guests - especially if you're restricted to a small cooking and dining area. So, how do you impress your guests with minimal effort? With home chef Maryah Ananda's simple summer stone fruit salad.

With each mouthful you get a burst of sweetness from the apricot and peach, spice from the peppery arugula, creaminess from the goat cheese, crunch from the almonds and pistachios, another level of freshness from the mint, and a subtle punch from the zesty vinaigrette.

It's incredibly simple to throw together and serve - even in the smallest of spaces - and the perfect balance of textures and flavors.

Whether you're hosting an intimate meal for two, Sunday family brunch, or dinner with your friends, this summer salad will be loved by everyone.

Serves 2-3

Ingredients

For the salad:

2 apricots
2 peaches
2 tbsp light brown sugar
1-2 tbsp honey
2 oz goat cheese
3 tbsp roughly chopped pistachios
2-3 tbsp sliced almonds
Juice of ½ lemon
Zest of one lemon
One bunch of mint
4 oz of arugula
2-3 tbsp unsalted butter

For the dressing

½ cup olive oil
¼ finely chopped pistachios
1 tbsp sherry vinegar
Juice of one lemon
3 garlic cloves, minced
1 tsp honey
1 tsp salt
2 tsp black pepper

Method

In a medium bowl, whisk together the olive oil, sherry vinegar, lemon juice, honey and garlic. Once incorporated, whisk in pistachios and season with salt and pepper. Taste to adjust. Set aside.

Slice the peaches and apricots into quarters. Season with a pinch of salt and light brown sugar on each slice. Melt about 2 tbsp butter in a non-stick pan or skillet over medium-high. Place skin side down and cook for about 2 minutes or until brown. Drizzle each side with honey. Once both sides are cooked, transfer to a plate.

Place the arugula in a salad bowl. Pour just enough dressing to moisten leaves and then toss to coat. Lay the peaches and apricots over the top of greens, then pour in the rest of the dressing, lemon juice, and a drizzle of honey. Add the goat cheese, pistachios, almonds, and lemon zest. Finish with a generous amount of mint and enjoy!