One of our favorite seasonal foods here in the Bay Area is stonefruit. Colleen loves it so much, she got peaches tattooed on her back. True story. I was at the Alemany Famer’s Market today to stalk the sour cherry vendor (2 more weeks…) and snagged a tasty-looking sample from a neighboring stall. All they had were yellow nectarines, which happen to be my favorite.
Holy moly! They were amazing. So sweet, juicy, tart and creamy – the perfect stonefruit. I picked up a big bag of them for $3/lb (organic, too) with no real intentions for them other than shoveling them into my face.
I left the Alemany market, took a detour for the Ferry Plaza Farmer’s Market and found that Cowgirl Creamery is now selling mini 4oz. tubs of burrata. While I have no issue plowing through a full 16oz of this sweet, creamy, heavenly cheese, I decided it would be better for my heath and pocketbook if I bought the little tub. It’s the perfect amount for two people and it only cost me $5.
I remembered a cheesemonger once told me that the perfect accompaniment for burrata was stonefruit. I then recalled a salad I recently had at Eno Wine Bar in Union square with grilled peaches, peppery greens and burrata cheese. It was heavenly, although the peaches were under-ripe. I thought I would do the concept justice and make my own rendition at home with perfectly ripe fruit. I picked up a big bag of watercress from County Line Harvest and took my bounty home to Brisbane.
My husband and I enjoyed this lovely salad accompanied with a peppery champagne vinaigrette and a bottle of Wind Gap 2012 Trousseau Gris. Trousseay Gris was once widely planted across California, but these days there’s only about 10 acres of it left. It creates a wine that is delicate and fresh with aromas of honeysuckle, mineral & citrus. It’s so fresh and delicious, I thought it would be a lovely compliment to our summery salad.
The pair was a match made in heaven. You can pick up this wine for yourself for the super low price of $24. It’s hard to find a wine this delicious and well-made at this price point, so I suggest buying up as much of it as you can if you see it in a store.
The salad was very easy to make, the recipe is below.
Nectarine & Burrata Watercress Salad with Black Pepper Vinaigrette
1/3 lb. watercress, pepper-cress, spring mix, arugula, or whatever
1 tree-ripe yellow nectarine or peach
4 oz. burrata
Pinch of salt
Fresh ground black pepper
- Put the greens into a large bowl.
- Pour equal parts champagne vinegar & olive oil (about 1 oz each) into a 4 oz canning jar with a lid or a small bowl.
- Add salt and pepper to the dressing.
- Put a lid on the jar and shake the dressing, or whisk in the bowl.
- Cut your nectarine or peach into pretty slices.
- Cut your 4 oz. of Burrata into wedges.
- Pour the dressing onto the greens and toss.
- Plate equal parts of greens into two separate bowls.
- Fan out your stonefruit slices and place them in the center of the salad.
- Garnish the stonefruit slices with two wedges of burrata.
- Drizzle the burrata with olive oil and give it another grind of black pepper
Enjoy your amazing salad and wash it down with copious amounts of California Trousseau Gris.