Steven Niketas of Mosaic Restaurant uses a trio of seasonal fruits for this refreshing salad.
1 cup canola oil
1 cup olive oil
10 ounces toasted pistachios
1 cup red onion, thinly sliced
1 cup red wine vinegar
1/2 cup sugar
1/4 cup salt
1 cup Champagne vinegar
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon vanilla extract
2 pounds mixed greens
3 cups watermelon, medium dice
3 peaches, sliced into 1/2-inch pieces
3 tomatoes, cored and sliced into 1/8-inch wedges
12 ounces feta cheese
Preheat oven to 325 degrees. Combine canola and olive oils. Toss the pistachios in a splash of blended oil and spread on baking sheet in an even layer. Roast pistachios in oven until they begin to smell nutty (about 8 minutes.) Remove pistachios from oven and transfer to another baking sheet or plate to cool.
Place onions in a mixing bowl. Add red wine vinegar, sugar and salt to a saucepot. Bring to a boil. Pour pickling liquid over onions and allow to cool completely.
Blend Champagne vinegar, Dijon mustard, honey and vanilla extract. Slowly add remaining blended oil to form a vinaigrette.
To assemble salad, spread greens on serving plate. Top with fruit (watermelon through tomatoes), pistachios, pickled red onions and feta cheese. Dress as desired with vanilla vinaigrette; you may have leftover dressing. If so, refrigerate and use for another time.