For better or worse, here I am—trapped in paradise. As long as I continue to live in this vital, inimitable spot on the globe,

I will continue to seek out the unique…the delicious…the innovative products, services and traditions of San Luis Obispo County.

Stay posted for a few of my favorite things.

About Me...

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A wanderlust at heart... captivated by the California Central Coast. Join me on my culinary and vino-infused adventures as I explore and discover the regional novelties of San Luis Obispo County that make living here...easy to stay...and hard to leave.

Monday, June 4, 2012

SLO Stone Fruit


Just like clockwork, stone fruit made a comeback to the San Luis Obispo farmers’ markets during this bounteous time of year. Peaches. Nectarines. Apricots. Cherries. What’s a SLO foodie to do? Buy. Experiment. Eat.

Over the weekend I brought home some beautiful, unusually robust apricots and felt inspired to do more with their soft middling-orange flesh besides just devour them unadorned. So, I dressed them up with a bit of Stoltey’s mixed floral honey and let them broil in the oven alongside sweet red onions.

After these gussied up roasted anomalies cooled, I tossed them over some fancy salad greens alongside crumbled creamy Point Reyes blue cheese.Then I hit this adorable, tangy creation with a slightly sweet, yet acidic dressing to complete my creation.

This experiment produced a lovely decorated first course; suitable for your next meal and especially delicious this time of year.

SLO STONE FRUIT SALAD
Serves 2

Ingredients for Salad:
4 cups salad greens or arugula, washed, dried & torn into bite-sized pieces
2 firm peaches…nectarines…or large apricots, halved with stone pits removed
½ large red onion, peeled & sliced in long thin strips
4 tablespoons blue cheese
2 teaspoons grape seed oil
2 teaspoons honey
Sprinkle of salt

Vinaigrette: 
6 tablespoons olive oil
2 tablespoons Chaparral Gardens Pacific Spice Vinegar             
(Use champagne vinegar if you can’t get your hands on this exotic SLO-made product).
1/8 teaspoon black pepper
¼ teaspoon salt

Preheat oven to broil (I used the low broil setting on my oven. If you don’t have this option, instead preheat your oven to 400°F).
Place grape seed oil on bottom of medium-sized glass baking dish and spread evenly (this type of oil holds up well to heat).
Put stone fruit skin-side down on the sides of the dish and throw  onions in the middle.
Drizzle fruit and onions with honey and a sprinkle of salt.
Let the oven do its magic for 15-25 minutes; be sure to turn fruit and stir onions every 5 minutes to make sure nothing burns.
When fruit and onions are soft and juices flow, remove from oven and let cool to room temperature.

When you’re ready to eat…
Whisk together olive oil, vinegar, salt & pepper.
Dress salad greens with as much or as little of the vinaigrette as you see fit.
Adorn two plates with lettuce greens.
Cut stone fruit into slices and toss over greens along with onions. 
Crumble blue cheese over top of salads. 
Drizzle with a bit of honey if desired.
Serve with a sparkling wine or a dry, fruity Riesling.

 Enjoy this time of year and the fruits of your labor. 



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