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The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

• 1/2 cup pecans
• 3 tablespoons honey
• 2 tablespoons plus 1/4 cup sugar
• 1 sprig rosemary
• 1 tablespoon dried lavender buds
• Kosher salt
• 3 ripe white or yellow nectarines, cut into wedges
• 3 ripe white or yellow peaches, cut into wedges
• 2 teaspoons finely grated lemon zest
• 1/2 cup crumbled Gorgonzola, divided

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