Stonefruit Bellini Salad


Peach Bellini Dressing:
3 white peaches
1 tablespoon hibiscus flower
2 tablespoon local wildflower honey
1/4 cup Prosecco wine, or Cava
1/2 lemon, juice only
1 pinch kosher salt

For Mimolette Crisp:
4 oz. mimolette cheese*

For Salad:
1 yellow peach
1 white peach
1 Flavor Rosa plum or pluot
12 cherries, Rainier or coral champagne
4 heads Lola Rosa lettuce, or baby red romaine


For Dressing:
Preheat oven to 375°F.

Quarter peaches, leaving skins on, and place in a small bowl. Toss peaches with honey and kosher salt. Place peaches on a rimmed baking pan and roast uncovered for 20 minutes, stirring every 5 minutes until peaches are lightly caramelized and very soft. Reserve in a bowl to cool combined with the hibiscus flower.

When peach-hibiscus mixture has cooled, place in food processor or blender and purée mixture. Strain into a small bowl. Add lemon juice, and stir in prosecco just to incorporate all ingredients. Cover and chill.

For Mimolette Crisp:
Prepare a cookie sheet with parchment paper and lightly oil. Grate Mimolette onto sheet and spread evenly. Bake in oven, turning pan every 5 minutes until cheese is bubbling. allow to cool on pan for a minute, then carefully peel the cheese sheet away from the parchment paper, cut into strips, or break uneven pieces for a rustic appeal. Reserve.

For Salad:
To plate the salad, trim the bottom 1/2″ away from the Lola Rosa lettuce, and rinse in cool water; pat dry with clean towel.

Slice all of the stonefruit into bite-sized pieces, and toss with lettuce, and half of the dressing.

Arrange salad so that all of the fruit is visible around the edges of the lettuce, drizzle a bit of the dressing around the plate, and top with pieces of mimolette crisps.

*Mimolette cheese is a cow’s milk cheese of both French and Dutch origin with a distinctive carrot to dark orange colored flesh, depending how long it is aged. It is available from Whole Foods.

SOURCE: Recipe courtesy of Chef James Anderson of Casanova Restaurant, Carmel, CA

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