Stone Fruit Summer Salad Recipe

Stone Fruit Summer Salad Recipe
Serves 6
1 cup fruity Gewürztraminer or Riesling
1 tablespoon white wine vinegar
1 tablespoon verjus (optional)
1 tablespoon hazelnut or walnut oil
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/3 cup almonds
1 each peach, necatarine, plum, apricot
1/2 cup pitted cherries
8 cups mixed salad greens

1. Place the wine in a saucepan over high heat and reduce until 2 tablespoons remain. Pour the reduced wine into a small bowl. Add the vinegar, verjus, hazelnut or walnut oil and olive oil. Whisk together. Season to taste with salt and pepper.
2. Preheat an oven to 375 F. Place the almonds on a baking sheet and toast in the oven until golden, 5 to 7 minutes. Cool.
3. Just before serving, cut the peach, nectarine, plums and apricots into 3/8-inch wedges.
4. To serve, toss the salad greens with the fruit, almonds and vinaigrette. Serve immediately.

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