Stone Fruit, Tomato & Mint Salad With Chili Crisp Vinaigrette

Ingredients:

• 2 lbs tomatoes, chopped into chunks

• 1 lbs cherries, pitted and halved

• 1 lb peaches, pitted and chopped into chunks

• 1 medium shallot, thinly sliced

• ½ cup pistachios, roasted, lightly salted & roughly chopped

• 4 red thai chilies, stemmed and chopped into thin rings

• ½ cup mint, roughly chopped

• 3 tbsp chili crisp, I’m using because it has a slightly fruity flavor to it

• 2 tbsp extra virgin olive oil

• juice from 2 limes

• salt to taste

• 2 cups ricotta

Steps

• Turn on your broiler and toasted pistachios in a small sheet pan, set aside.

• Combine chili crisp, shallots, chilis, olive oil, lime juice & pistachios in a small bowl, whisk to combine. Season with salt.

• Combine Tomatoes, peaches, cherries, mint and dressing in a large bowl. Mix well and season to taste with salt.

• Serve over a plate of ricotta and garnish with more toasted pistachios.

  #vegetarian