Exploring Lodi’s Foodie Scene + Stone Fruit Salad Recipe

Photo by Sandra Roesch / Getty

The Restaurant: Towne House. This recipe also featured pickled red onions and a special vanilla bean vinaigrette, below.

Vinaigrette
½ cup Champagne vinegar
1 tablespoon vanilla bean paste
1 tablespoon vanilla extract
1 cup grape seed oil

Whisk vinegar, vanilla bean paste and extract together. Whisk in the oil.

Pickled Onions
3 cups sugar
3 cups seasoned rice wine vinegar
4 red onions, cut into ¼-inch-thick rings

Bring the sugar and vinegar to a boil. Place the onion rings into bowl, pour vinegar mixture over onions and cover with plastic wrap. Let cool to room temperature and then place in refrigerator.

Ingredients
  • 1 sliced peach
  • 1 sliced apricot
  • 1 sliced nectarine
  • 10 pitted cherries
  • 3 cups arugula
  • 8 ounces vanilla bean vinaigrette
  • 6–8 ounces crumbled goat cheese
  • 10 pickled onion rings
Directions

Toss the fruits and the arugula with the vinaigrette. Divide the mixture evenly among four plates. Place the crumbled goat cheese on top of each salad, and garnish with the onions. Serves 4.

Pair It

Bokisch Vineyards Vista Luna Vineyard Garnacha Blanca (Borden Ranch)

Published on November 24, 2015