Pea Shoot and Stone Fruit Salad with Brie and Walnuts

4-6 ounces organic pea shoots

1 pluot, cut into thin wedges

1 green plum, cut into thin wedges

1 nectarine, cut into thin wedges

2-4 ounces brie, cut into thin wedges (use more or less according to your preference)

½ C. fresh walnuts, roughly chopped or crushed

2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)

2 T. best quality extra virgin olive oil

Salt and pepper, optional

 

Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.