Name: Fruit Salad with Fennel, Watercress, and Smoked Salt
Yield: 4 Servings
Ingredients: ¼ cup olive oil; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked or flaky sea salt; ¼ small honeydew melon, rind removed, very thinly sliced; 1 pluot or plum, sliced into thin wedges; ½ cup halved pitted fresh cherries; ½ cup unseasoned rice vinegar; ½ small fennel bulb, thinly sliced; 1 cup torn frisée; 1 cup trimmed watercress; 2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into ¼-inch-thick rounds; Smoked or flaky sea salt; Freshly ground black pepper

A platter of fennel and watercress salad with sliced fresh cherries and plums.

Christopher Baker

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Recipe notes