Ingredients: For the vinaigrette: Yield: 4 servings
1/4 C. Champagne vinegar 1/2 C. Verjus 1-1/4 C. Grapeseed Oil 2 Tbsp. Shallots (minced) 1 tsp. Garlic (minced) 2 tsp. Tarragon (minced) 3 tsp. Fresh Italian Parsley (minced) 1 Orange (juiced) Salt & Pepper To Taste
Method: Combine all ingredients let stand for one hour at room temperature.
For the salad: Fresh Peaches cut into 12 wedges (with skin) Heirloom Tomatoes cut into 12 wedges Roasted Beets cut into 12 wedges 1 oz. Watercress 4 oz. Point Reyes Blue Cheese crumbled
Preparation:
Method: Place the watercress into a bowl and lightly dress with the vinaigrette. Arrange the watercress on four plates. In the same bowl, place the peaches, tomatoes and beets. Dress lightly with vinaigrette, season and arrange on top of the watercress. Garnish with the crumbled blue cheese and serve.
Executive Chef Rodger Babel California Café 8/10/2002 2:48:12 AM
