Stone Fruit Salad with Candied Walnuts

Ingredients:

• 1 pound, mixed stone fruits - We used nectarines, peaches and plums. 
• 1 handful, grapes 
• 1 cup, walnuts
• 1/4 cup, light brown sugar
• 1/2 tsp, kosher salt
• 3 tbsp + 1 tbsp, il Fustino California Harvest EVOO
• 1 tbsp, il Fustino Pomegranate Vinegar
• 1/3 cup, blue cheese - broken into large chunks
• flaky salt - to finish

Directions:

For the candied walnuts: in a small skillet heat 1 tbsp EVOO, light brown sugar and walnuts over medium low heat. Stir until sugar is dissolved and slightly bubbly and make sure all walnuts are coated. This should take about 5 minutes. Remove from heat and transfer to a parchment paper lined dish so they can cool in a single layer.

Wash all of your fruit and pat dry.

Cut stone fruit in half and remove the pit, cut each half into 8 bite-sized chunks.

To a mixing bowl add chopped stone fruit and whole grapes. Drizzle with Pomegranate Vinegar and toss to coat. If you fruit is on the tarter side feel free to add a pinch of granulated sugar at this point. Transfer to a serving dish.

Top with candied walnuts and large chunks of blue cheese. Drizzle 3 tbsp of EVOO over the top and finish with a pinch of flaky salt. Enjoy!