Grilled Stone Fruit and Zucchini Salad with Toasted Almonds
Source: Frances Wilson, The Field Kitchen
This recipe was demonstrated for CUESA’s Market to Table program on June 24, 2018.
Makes 6 servings
½ cup raw almonds
2 tablespoons white wine vinegar
¼ teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped parsley
½ cup extra virgin olive oil, plus a bit more for grilling
Salt and freshly ground black pepper
1 pound zucchini cut into ¼ inch thick slices
3 large ripe peaches or other stone fruit
¼ cup thinly sliced spring onions
½ pound arugula or other salad greens
¼ pound feta cheese, crumbled
¼ cup torn mint leaves
Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 8-10 minutes, or until golden brown and fragrant. Set aside to cool and then roughly chop.
In a small mixing bowl or mason jar, whisk or shake together the vinegar, mustard, joney, parsley, and olive oil. Season to taste with salt and pepper.
Heat a grill pan or grill. Brush the zucchini with a bit of olive oil and season with salt and pepper. Cook on the grill or grill pan for about 3 minutes per side, or until tender but toothsome. Remove from the grill and toss with a bit of the dressing.
Halve the peaches and remove the pits. Toss with a bit of olive oil. Grill the peaches until they are marked and warm.
Toss the spring onion, arugula and some of the dressing together in a bowl. Season to taste.
Place a handful of dressed greens on each plate and arrange the grilled zucchini and peached on top. Sprinkle with toasted almonds, feta, and mint.