Stonefruit & Buttercrunch Salad

Stonefruit & Buttercrunch Salad~Chef and a Baker
Summer stonefruit is ripe and ready to be devoured.
This salad takes whatever stonefruit is looking the best, which in this case is apricots from our local farmers market, but maybe next week it’ll be peaches, plums or nectarines. . . Whatever looks the sexiest at the time, firm and ripe that’s what is most important.
Ok, ok it seems that I’m beginning to babble on a little bit too much  about my true and enduring love for stonefruit.
This summertime stonefruit salad has apricots that have been marinated and grilled, but still left firm for a smoky and sweet bite. I’ve added some red quinoa for a little crunch and some velvety smooth brie cheese as well as fire roasted red grapes. I’ve rounded out this salad with a sweet and acidic maple~orange vinaigrette.
Now the true mover and shaker of this salad is the Boston buttercrunch lettuce, what’s cool about this lettuce is that it is smooth, tender, yet strong leaves, and with a mildly sweet flavor that when paired with  baby spinach makes our composed salad complete and interesting.
Stonefruit & Buttercrunch Salad
 
Prep time
Cook time
Total time
 
This summertime stonefruit salad has apricots that have been marinated and grilled, but still left firm for a smoky and sweet bite. I’ve added some red quinoa for a little crunch and some velvety smooth brie cheese as well as fire roasted red grapes. I’ve rounded out this salad with a sweet and acidic maple~orange vinaigrette.
Chef and a Baker:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 1 bunch living Boston Buttercrunch lettuce, cut into bite sized pieces
  • 4 ounces baby spinach, cut into bite sized pieces
  • 3 ripe apricots or other stonefruit
  • ½ pound of brie cheese
  • ½ cup of red quinoa
  • handful of fire roasted red grapes
  • salt and black pepper
  • Maple~orange vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons Sherry wine vinegar or balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Instructions
  1. Make maple orange vinaigrette:
  2. Whisk all ingredients to blend in small bowl. Season vinaigrette to taste with salt and pepper.
  3. In a bowl toss baby spinach, buttercrunch, quinoa, grapes, salt and pepper together.
  4. To plate, put mixed salad into a bowl or plate and then top with stonefruit and brie cheese.
Stonefruit & Buttercrunch Salad~Chef and a Baker
Stonefruit & Buttercrunch Salad~Chef and a Baker

Chef and a Baker
Chef and a Baker

 

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