Recipe of the Month

SEPTEMBER

 
SUMMER STONE FRUIT SALAD
(Serves eight)
 
FOR THE DRESSING:
  • 8oz Freestone peaches drained(reserve liquid)
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tblsp kosher salt
  • ½ tsp ground white pepper
  • ¾ cup red wine vinegar
  • 1 ¾ cups canola oil
 
PROCEDURE:
  •   Drain and finely chop peaches reserving liquid to sweeten dressing
  •   In a large bowl place peaches, cinnamon, salt & pepper
  •   Pour in peach liquid and wisk together
  • Add the red wine vinegar and mix
  •  Slowly drizzle in the canola oil while whisking
  • Set aside 
 
FOR THE SALAD:
  • 3 heads of green Belgian endive
  • 3 heads of red Belgian endive
  • 1 bunch of watercress
  • 2 fresh peaches sliced
  • 2 nectarines sliced
  • ½ cup julienne diced apricots
  • ½ cup sliced almonds
  • 4 oz crumbled blue cheese

 

                                                                                                                                                                                                                 

Cindy Hutson Cuisine | Cuisine of the Sun | W e l c o m e
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