Summer Stonefruit Salad
with Raspberry Vinaigrette
- 4oz Mixed Garden Greens
- 4oz Baby Arugula
- 2 Firm Nectarines Or Red Plums
- 8-10 pitted Bing Cherries
- 4 oz Laura Cheney Chevre
- 2 tsp Herbs de Provence
- 4 oz toasted blanched Almonds
- 1/2 cup Fruity White Balsamic
- 2 TB Raspberry Jam
- 1-1/2 cup Grape Seed Oil
- 1 tsp Dijon Mustard
In a food processor, drizzle the grape seed oil slowly into the rest of ingredients & salt/pepper to taste.
Cut the Nectarines or Plums in 4-6 wedges. Toss the wedges in some of the vinaigrette & grill them on a very hot grill 1-2 min to get the black grill marks on one side only- lay out on plate to chill completely in refrigerator.
To serve: Roll the Chevre in the Herbs de Provence & set aside.
To serve: Toss the greens in some of the Raspberry Vinaigrette. Lay 2-3 Nectarine or plum wedges on each plate then dressed greens over & finish with both the crumbled Chevre, toasted almonds & cherries if desired
Enjoy with Patland Rose.
This Patland Pairing is courtesy of Chef Lee Ann Geneve of Gilded Grape Catering.