Hot and Cold Stone Fruit Salad with Toasted Almonds | CUESA

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Hot and Cold Stone Fruit Salad with Toasted Almonds

Source:

Dmitry Elperin, The Village Pub

This recipe was demonstrated for CUESA’s Market to Table program on August 10, 2013.

Serves 6

INGREDIENTS

2 peaches, peeled and sliced
2 nectarines, peeled and sliced
2 tablespoons almonds
1 cup Riesling or other sweet white wine
1 tablespoon white wine vinegar
1 tablespoon almond oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 plums, sliced
2 apricots, peeled and sliced
¾ cup fresh cherries (if in season), pitted and cut in half
8 cups mixed salad greens
¼ cup ricotta salata cheese, crumbled

PREPARATION

1.    Grill the peaches and nectarines using a barbecue or cast-iron grill pan. Gently brush the fruit with canola oil and place over heat. Cook until tender; the grill marks should be prominent. Slice them into wedges.

2.    In a medium sauté pan over medium heat, toast the almonds, stirring occasionally so both sides are  toasted. Remove from heat, let cool, and chop into small pieces.

3.    In a medium saucepan over medium-high heat, prepare the dressing by heating the wine until it is reduced to 2 tablespoons, about 10 minutes. Remove the wine from the heat and stir in the white wine vinegar, almond oil, salt, and pepper.

4.    In a large bowl, combine all of the stone fruit, mixed greens, and the dressing. Sprinkle with the ricotta salata cheese, and finish with the toasted almonds.

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