Seared Stone Fruit Salad

Instructions

SEARED STONE FRUIT PREP

• Wash the stone fruit, remove the core and cut in halves  (cherries, apricot) and , peaches (quarters)
• Dab the fruit with kitchen paper (paper towel) to blot them dry. They should be as dry as possible
• Heat a saucepan over medium high heat. Once hot, add oil. As the oil is almost smoking hot, place stone fruit in the pan in batches and sear each side 2 to 3 minutes until they begin to brown. Remove from the pan and set aside.

ALMOND RICOTTA PREP

• Prepare the almond ricotta. Prepare almonds; blanch and remove skins. Place all ingredients sans lemon zest in a blender and blend until smooth. Fold in the lemon zest. Set aside.
• Prepare the mint syrup bring water to a boil in a pan, then gradually add the agave, stirring until well combined. Add mint and reduce to medium heat. Simmer on low until mixture begins to turn to a syrup consistency. Remove from heat, pass through a strainer to remove mint leaves, whisk in lemon juice and allow to cool. Set aside.

MINT SYRUP

• Bring the water to a boil in a small pan. Slowly add in the agave, and stir until well combined. Add mint and reduce to a medium heat. Simmer on low until it turns to a syrup in consistency
• Remove from heat, pass through a strainer to remove the mint leaves, whisk in lemon juice and let cool. Set aside.

MINT CRISP

• Crisp mint leaves by removing the stems. Wash and leave to dry on paper towel to remove moisture. Toss in oil and layout on a baking tray. Place in the oven on low heat 120F for 3-5 minutes
• Once done, remove leaves from the pan and transfer to a plate lined with paper towel. Sprinkle with salt and leave to cool.

GARNISH

• Wash berries and place in a bowl. Pour in the lemon juice and toss to ensure all are coated