Fruit and Nuts Salad by Chris Cosentino

Top Chef Master Chris Cosentino shared some of his favorite recipes

The name of this dish is inspired by the promotional slogan that appeared on crates of

California fruits shipped across the country . Use this salad recipe as a template, switching out the fruits and nuts listed here for whatever looks good at the market.

PISTACHIO BUTTER

1 cup (4 oz/125 g) pistachio nuts

3 tbsp pistachio oil or extra-virgin olive oil

Kosher salt

1/4 cup (1 oz/30 g) pistachio nuts

1 tbsp extra-virgin olive oil

Sea salt, preferably Halen Mn , and freshly ground black pepper

3 lb (1.5 kg)  tomatoes, in assorted colors

2 melons, in different varieties and preferably different colors

1/4 lb (125 g) arugula leaves

1/4 cup (1/4 oz/7 g) fresh opal basil leaves, torn

1  chile, cut into paper-thin rings

1/4 cup (2 fl oz/60 ml) Vinaigrette

To make the pistachio butter, preheat the oven to 350F (180C).

Spread the pistachios on a rimmed baking sheet and roast in the oven until dry and fragrant,

about 5 minutes. Let cool completely and then transfer to a blender, add the oil and a pinch of salt,

and process until smooth and spreadable. Transfer to an airtight container and reserve. (The butter can be made up to 2 weeks

in advance, covered, and refrigerated. Bring to room temperature before using.) Reduce the oven temperature to 325F (165C).

In a small bowl, toss the 1/4 cup (1 oz/30 g) pistachios with the

1 tablespoon oil and a little salt, spread on the baking sheet, and roast in the oven until golden brown, about 5 minutes. Let cool.

Cut the tomatoes into different shapes and sizes, such as slices

1 inch (2.5 cm) thick and 1/2 -inch (12-mm) wedges. Halve the melons, discard the seeds, and then peel away the skin,

making sure you keep their nice round shape. Cut the melon halves into different shapes, such as crescent moons,

halved crescent moons, and cubes. In a large bowl, combine the tomatoes, melons, toasted pistachios, arugula, basil,

and about half of the chile rings. Drizzle with the vinaigrette and toss to coat evenly. Season with salt and pepper, toss again,

and then taste and adjust the seasonings.

To serve, put 1 tablespoon of the pistachio butter on 4 different areas of a large platter, and using the back of a spoon,

drag each mound into a streak across the platter. Artfully arrange the salad down the middle of the platter. Top with the remaining chile rings and serve right away.

Adapted from Chris Cosentino menu.