1 Tbsp. Grated peeled fresh ginger
1 Tbsp. Champagne vinegar
1 Tbsp. Olive Oil
2 tsp. (packed) light Muscovado sugar
1/2 tsp. Madras curry powder
1/8 tsp. aleppo pepper
1 1/2 lb. assorted firm stone fruit (about 5; such as plum, nectarines, peaches, or apricots) julienned
2 scallions, thinly sliced diagonally
Sea salt and freshly ground black pepper