Grilled Stone Fruit and Zucchini Salad with Toasted Almonds : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on June 24, 2018. Makes 6 servings INGREDIENTS ½ cup raw almonds2 tablespoons white wine vinega
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Cooking tools:
- Grill
- Grill pan
- Mason jar
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 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
- 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
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