Recipe: Early Summer Stone Fruit Salad

via Chef Mario

Serves 6

4 Santa Rosa plums, pit removed and cut into eighths

2 Flavor Crest peaches, pit removed and cut into eighths

4 Goldensweet apricots, pits removed cut into quarters

Shavings of Aged Gouda or Parmigiano Reggiano to taste

Quality olive oil to taste

Touch of vinegar (Our Santa Rosa plums have a good amount of acidity)

Kosher salt to taste
Good grinds of black pepper

Shallots flowers to taste (chives are a good substitute, but any seasonal herb would be great!)

Method: On a large chilled platter, place the ingredients to your liking. Season and dress to taste. Serve at once.