Kelly’s Stone Fruit and Fig Salad with Walnut Miso Dressing
Kelly’s Stone Fruit and Fig Salad with Walnut Miso Dressing ~ a favorite ~ from the 2023 SVS Summer Dinner with Yardbird.
¼ cup white miso
¼ cup tahini
1 tablespoon Scribe verjus
Juice of 1 lemon (roughly 2 tablespoons)
½ cup toasted walnuts
½ cup of water, to thin out the dressing as needed
1-2 pounds of mixed stone fruit and figs
Flaky salt
In a bowl, whisk together the white miso, tahini, verjus and lemon juice.
Set a few walnuts aside to grate on top of the salad. Use a mortar and pestle to pound the rest of the walnuts to a near paste. Add the walnuts to the dressing, along with some of the water and mix to combine. Add more water as needed until you have a pourable dressing, that isn’t too thick.
Cut the stone fruit and figs into wedges and place them in a mixing bowl. Spoon the dressing over and gently toss to combine. Transfer the fruit to a serving platter. Use a microplane to grate more walnuts on top and finish with a sprinkle of flaky salt.
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