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.
Check out other Summer recipes!
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering