Stone Fruit Kale Salad

Ingredients (15)

• For the Lemon Vinaigrette:
• 1 shallot
• 4 tablespoons fresh lemon juice
• 2 tablespoons Bertolli® Pinot Grigio White Wine Vinegar
• 1/3 cup Bertolli® Extra Virgin Olive Oil
• Kosher salt and black pepper
• For the Salad:
• 1 large bunch kale
• 1 large peach
• 1 large nectarine
• 1 large plum
• 2 apricots
• 10 cherries
• 2 ounces goat cheese
• 1/4 cup chopped pistachios