Stone Fruit Salad

Ingredients

Salad Ingredients:

4 heads of little gem lettuce

1 cup champagne vinaigrette

1 cup Marcona almonds, chopped

1 cup sliced apricots

1 cup sliced pluots

1 cup basil leaves or micro basil

salt and pepper to taste

Champagne Viniagrette Ingredients:

1 egg yolk

1 cup champagne vinegar

2 cups blended oil (olive oil & canola oil recommended)

1 tsp kosher salt

Directions

In a blender, add the egg yolk, vinegar and salt on a low speed. Once added, gradually increase to medium speed. Once the mixture starts to turn whiter, increase the speed a little more and slowly add the oil at a steady pace. Stop blending once the mixture has turned very white and has a smooth and slightly creamy texture. Season the vinaigrette with salt as desired.

For the salad, add the lettuce leaves to a mixing bowl with a pinch of salt and cracked pepper. Drizzle some of the vinaigrette around the lettuce bowl and carefully mix the leaves until they are completely coated. Add more vinaigrette as needed. Toss in some of the sliced fruit and chopped almonds. Plate individually or serve family style, topped with the rest of the almonds, sliced fruits and basil.

 

Pair with Napa Valley Sauvignon Blanc

The acidity in our Sauvignon Blanc makes for many pairing possibilities, and I particularly love it with Stone Fruit Salad. The wine displays floral notes that play up those in the salad, its texture is round on the mid-palate and it finishes clean, highlighting it as a great food companion.

— Executive Chef Aaron Meneghelli

Napa Valley Sauvignon Blanc
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