Fruit Salad with Fennel, Watercress, and Smoked Salt
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Description
Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
Ingredients
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon smoked or flaky sea salt
1/4 small honeydew melon, rind removed, very thinly sliced
1 pluot or plum, sliced into thin wedges
1/2 cup halved pitted fresh cherries
1/2 cup unseasoned rice vinegar
1/2 small fennel bulb, thinly sliced
1 cup torn frisée
1 cup trimmed watercress
2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into 1/4"-thick rounds
Smoked or flaky sea salt
Freshly ground black pepper
Directions
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.
Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
