2. Stone Fruit and Heirloom Tomato Salad
This salad combines a variety of local North Carolina produce, all at its seasonal peak. Peaches, nectarines, heirloom tomatoes and baby arugula create a colorful mix, with creamy ricotta adding a mellow contrast. Even the sea salt seasoning the salad is from nearby Wrightsville Beach, but any coarse sea salt can be substituted. For the dressing, chef Wood makes his own strawberry vinegar by smoking fresh strawberries and soaking them in champagne vinegar for 10 to 15 days, but bottled strawberry vinegar works, too.
Click here for the recipe.