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Marchini Ranch Stone Fruit* with Toasted Almonds and Red Oak Leaf Lettuce

Print Recipe

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.