Combine in a bowl any medley of fruit you like for a fruit salad. We used Sauvie yellow raspberries, blueberries, cherries, figs, and nectarines (consider coming to the Island to U-Pick if you're local)! One of my favorite Sauvie farms for this is Columbia Farms.

Shrub dressing:

• 1-2 oz of a Shrub of your choice

• 1 T honey

• 1 T fresh lime juice

• A touch of finely grated ginger

• 4 mint leaves chopped fine

• Lime zest to taste

Drizzle, toss gently, and sprinkle edible flowers on top!

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 1 (15-ounce) can kidney beans, rinsed and drained

• 1 (15-ounce) can garbanzo beans, rinsed and drained

• Corn kernels (optional)

• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion

• 2 celery stalks, finely chopped (about 1 cup)

• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley

• 1 teaspoon fresh finely chopped rosemary

For the dressing:

• 3 oz shrub of your choice

• 1/4 cup granulated sugar (more or less to taste)

• 3 tablespoons extra virgin olive oil

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients. Next, make the salad. In a separate bowl, whisk together the shrub, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

It’s the end of summer, so enjoy the last of the stone fruit. This salad with Shrub dressing is one of my very favorites.

Grilled Stone Fruit Salad with Plum Shrub Salad Dressing

• 2 firm ripe peaches, halved, pits removed

• 2 firm ripe plums, halved, pits removed

• 2 Tbsp butter (melted)

• 1/4 c olive oil

• 1 1/2-2 T of either Plum Shrubs

• Optional 2 Tbsp of lemon juice and 2 Tbsp honey (to taste)

• 1/4 tsp salt

• 1/4 tsp pepper

• 5 oz of Arugula

• 4 oz crumbled feta cheese

• 1/4 c chopped toasted salted almonds

Cut peaches and plums into wedges, brush with butter and grill. Whisk all dressing ingredients together and pour half over arugula. Top with grilled fruit, feta and almonds followed by the remaining salad dressing. Enjoy this salad and the last of the summer fruit!