The Restaurant: Towne House. This recipe also featured pickled red onions and a special vanilla bean vinaigrette, below.
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.
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.
- 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
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.
Bokisch Vineyards Vista Luna Vineyard Garnacha Blanca (Borden Ranch)