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Marchini Ranch Stone Fruit* with Toasted Almonds and Red Oak Leaf Lettuce
Marchini Ranch Stone Fruit* with Toasted Almonds and Red Oak Leaf Lettuce
Ingredients
- 8 cups red oak leaf lettuce washed and dried
- Kosher salt and fresh ground black pepper
- 2 cups Riesling wine
- 2 ounces rice wine vinegar
- 4 ounces avocado oil
- 4 plums peeled and sliced
- 2 peaches peeled and sliced
- 2 nectarines peeled and sliced
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted sliced almonds
Instructions
- Place red oak leaf lettuce in a large salad bowl. Season with salt and pepper.
- Meanwhile, place Riesling wine in a saucepan over medium-high heat and reduce to 2 ounces. Remove from heat and whisk in rice vinegar and avocado oil. Season dressing with salt and pepper to taste.
- Add stone fruit slices to bowl of lettuce, add dressing and toss to coat.
To serve:
- Distribute onto 8 chilled salad plates. Garnish with goat cheese and almonds. Serve immediately.
- If the fruit is too ripe to twist the two halves apart, similarly, you can use your paring knife to cut wedges of fruit from around the pit.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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