Summer Fruit Salad with Arugula and Marcona Almonds

• 2 tablespoons finely diced shallot
• 3 tablespoons sherry vinegar
• 12 fresh figs, stems removed and cut in half
• 7 tablespoons extra-virgin olive oil
• 1 ripe nectarine
• 1 ripe peach
• 2 ripe plums
• 1/2 basket (about 1 cup) blackberries or Persian mulberries
• 8 ounces arugula, cleaned and dried
• 1/2 lemon, for juicing
• 3/4 cup Marcona almonds (see Sources)
• Kosher salt and freshly ground black pepper

1. Combine the shallot, vinegar, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
2. Using a mortar and pestle, pound three fig halves to a coarse puree.
3. Transfer the fig puree to the shallot mixture, and whisk in the olive oil.
4. Taste for balance and seasoning.
5. Cut the nectarine, peach, and plums in half and remove the pits, and cut them into 1/4-inch-thick slices.
6. Place the sliced fruit, remaining figs, and berries in a large bowl.
7. Drizzle half of the vinaigrette over the fruit, and season with salt and pepper.
8. Gently toss in the arugula, sprinkle in some more salt and pepper, and taste for seasoning, adding more vinaigrette and a squeeze of lemon if needed.
9. Arrange on a large chilled platter, and sprinkle the nuts on top.

shallot, sherry vinegar, fresh figs, extravirgin olive oil, nectarine, peach, plums, basket, arugula, lemon, marcona almonds, kosher salt

Taken from www.epicurious.com/recipes/food/views/summer-fruit-salad-with-arugula-and-marcona-almonds-390900 (may not work)