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Plum and Peach Salad with Champagne Vinaigrette
Plum and Peach Salad with Champagne Vinaigrette
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Delicious summer salad with soft-boiled eggs, bacon, stone fruit, and greens for a satisfying meal.
Ingredients:
  • For the salad
  • 2 large eggs
  • 2 slices bacon
  • 3 lightly packed cups frisée, hand-torn into large pieces
  • 1 ripe peach
  • 2 ripe plums
  • For the vinaigrette
  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
Instructions:
  • Create a refreshing ice bath by adding 2 generous handfuls of ice to a medium bowl, covering them with water, and setting aside. This will be used to halt the cooking of the steamed eggs.
  • Prepare the steamer: In a medium saucepan, add 1 inch of water and bring to a boil. Place a steamer basket inside. If using a saucepan without a steamer basket, fill with 1/2 inch of water and bring to a boil. Carefully place the eggs in the steamer basket or at the bottom of the saucepan and cover. Steam for 6 1/2 to 7 minutes for soft yolks. Transfer the eggs to an ice bath to cool and peel when ready to use.
  • Cook the bacon until crisp: Fry bacon slices in a medium pan over medium-high heat for about 5 minutes, flipping halfway through, until crispy. Place the cooked bacon on a paper towel-lined plate to drain excess grease.
  • Prepare the stone fruit: Halve the peach and plums, removing the pit, then slice into quarters or eights based on the fruit's size. If the pit sticks to the flesh, carefully slice wedges while still connected to the pit, starting from the top downwards, and gently separate the slices. Transfer the sliced stone fruit to a medium mixing bowl.
  • Prepare the vinaigrette by combining vinegar, olive oil, and Dijon mustard in a jar with a lid. Season with salt and pepper, then shake vigorously to mix well.
  • Tear the frisée into bite-sized pieces and add it to the bowl with the fruit. Drizzle half of the dressing over the mixture, gently toss to coat. Add more dressing gradually to your liking, 1 tablespoon at a time.
  • To plate, divide frisée and fruit onto two plates, crumble bacon on top, and place one egg on each salad. Slice the eggs in half to let the yolks run out. Serve immediately.

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