Grilled Stone Fruits with Baby Arugula, Toasted Pine Nuts, Roasted Garlic and Basil Vinaigrette

Recipe Courtesy of St. Supéry Estate Chef

Ingredients (serves 4):

½ pound baby arugula
2 peaches, cut in half, pits removed
2 nectarines, cut in half, pits removed
2 apricots, cut in half, pits remove
8 ounces fresh chevre
2 ounces pine nuts, toasted

For the dressing:

1 head garlic
2 ounces fresh basil
2 ounces fresh parsley
Juice of half a lemon
Juice of half an orange
1 ounce champagne vinegar
Pinch of salt
Pinch of sugar
3-4 ounces Extra virgin olive oil

Preheat a grill or cast iron grill pan until very hot.  Brush the stone fruits with oil and sear on grill until dark marks appear, about 2 minutes.  Remove from grill and season with a little sea salt.  Toss arugula with a little of the dressing.  Arrange a small handful of arugula on each place, place half of each stone fruit around the arugula, top with pine nuts, dollops of chevre, and finish with a healthy drizzle of dressing.

Instructions for the dressing:

Preheat oven to 350 degrees.  Cut the top of the Garlic off, leaving the root end in tact.  Wrap tightly in olive oil.  Roast in the oven until fragrant and soft about 45 minutes.  Remove from oven and cool.  In a blender, combine the garlic, juices, vinegar, olive oil, herbs, salt, and sugar.  Blend until very smooth.

Wine Pairing: 2016 Napa Valley Estate Moscato

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