Summer Stonefruit Salad
with Raspberry Vinaigrette

Serves 4

• 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

RASPBERRY VINAIGRETTE

• 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.