This Stonefruit Bellini Salad captures the essence of summer in every bite — juicy peaches, plums, and cherries layered with tender Lola Rosa lettuce and a touch of sparkle from a peach Bellini-inspired dressing. The roasted peach and hibiscus vinaigrette brings floral sweetness and depth, balanced beautifully by crisp, nutty shards of baked Mimolette cheese. Perfect as a light lunch or a stunning starter, this salad bridges the line between rustic and refined, showcasing the vibrant beauty of peak-season fruit.
INGREDIENTS:
Peach Bellini Vinaigrette:
3 white peaches
1 tablespoon dried hibiscus flowers
2 tablespoons local wildflower honey
1/4 cup Prosecco or Cava
Juice from 1/2 lemon
1 pinch kosher salt
Mimolette Crisps:
4 oz. Mimolette cheese*
Salad:
1 yellow peach
1 white peach
1 Flavor Rosa plum or pluot
12 Rainier or Coral Champagne cherries
4 heads Lola Rosa lettuce, or baby red romaine
*Mimolette is a French cow’s milk cheese with a deep orange hue and nutty flavor.
METHOD:
Make the Dressing:
Preheat oven to 375°F. Quarter the peaches (skins on) and toss with honey and a pinch of salt. Spread on a rimmed baking sheet and roast uncovered for about 20 minutes, stirring every 5 minutes until softened and lightly caramelized.
Transfer roasted peaches to a bowl and stir in the hibiscus flowers while still warm. Let cool completely.
Purée the cooled mixture in a blender or food processor until smooth. Strain through a fine mesh sieve into a bowl. Stir in lemon juice and Prosecco until fully combined. Chill until ready to use.
Make the Mimolette Crisps:
Line a baking sheet with parchment paper and lightly oil. Evenly spread grated Mimolette cheese over the surface.
Bake at 375°F for 8–10 minutes, rotating the pan halfway through, until bubbling and lightly golden.
Let cool for 1–2 minutes, then gently lift from parchment. Break into rustic shards or cut into strips. Set aside.
Assemble the Salad:
Trim about 1/2 inch from the root end of each head of lettuce. Rinse leaves in cool water and pat dry.
Slice the peaches, plum, and cherries into bite-sized pieces.
In a large bowl, toss the fruit and lettuce lightly with half of the Bellini dressing. Arrange on plates, ensuring the fruit is visible around the edges.
Drizzle a bit of extra dressing around the plate and top with Mimolette crisps for crunch and contrast.
SERVING SUGGESTIONS:
-
Add prosciutto or roasted nuts for extra depth.
-
Serve alongside a glass of chilled Prosecco or rosé.
-
Try substituting apricots or nectarines when peaches are out of season.
SOURCE: Recipe courtesy of Chef James Anderson of Casanova Restaurant, Carmel, CA
