Grilled Stone Fruit Salad & Maple White Wine Vinaigrette
Ingredients
For the Salad:
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6 C. Baby Greens
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2 C. Cooked Barley (can be supplemented with farro or rice)
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3 Peaches, halved and pitted
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3 Plums, halved and pitted
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1 C. Pitted Cherries, halved and pitted
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½ C. Feta Cheese
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4 Tbls. Butter
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2 Tbls. Fuller's Sugarhouse Maple Sugar
For the Candied Nuts:
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1 C. Pecan or Walnuts
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2 Tbls. Butter
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1 Tbls. Fuller’s Sugarhouse Maple Sugar
For the Vinaigrette:
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4 Tbls. Olive Oil
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4 Tbls. Fuller’s Sugarhouse Maple Syrup
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2 Tbls. White Wine Vinegar
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1 tsp. Dijon Mustard
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To taste Salt and Pepper
Preparation
- Heat 2 T. of butter over medium-high heat in a grill pan. Sprinkle maple sugar over the halved Peaches and Plums. Add halves in batches to the pan and cook 3-4 minute flesh side down, adding more butter as needed.
- Remove from the pan and allow to cool slightly before slicing the peach and plums into wedges.
- Heat a sauté pan over medium-high heat and add nuts, butter, and maple sugar. Stir often until the nut are lightly toasted and coated with sugar. Set aside to cool while you make the vinaigrette.
- Add all vinaigrette ingredients into a mason jar and shake vigorously to combine.
- In a large bowl, toss greens and cooked barely. Drizzle with vinaigrette, reserving a little for serving, and toss again.
- Plate the green and grains in a large bowl or plate and top with slices of grilled stone fruit, halved cherries, candied nuts, and feta cheese. Great to pair with some crusty bread and a crisp, dry wine!
