June 28, 2020


For Vinaigrette
2 cups loosely packed fresh basil leaves
1 clove garlic
½ cup Basil Olive Oil
3 tablespoons Oregano White Balsamic Vinegar
Kosher salt and freshly ground black pepper


For Salad
1 bunch scallions
1 teaspoon Basil Olive Oil
3 unpeeled peaches, halved and pits removed
2 unpeeled avocados, halved and pits removed
10 cups baby spinach or arugula
3 ounces Ricotta Salata cheese


For Dressing
Using blender or food processor, chop basil and garlic. Slowly drizzle in Basil Olive Oil and Oregano White Balsamic Vinegar and process until smooth. Season to taste with kosher salt and freshly ground black pepper.


For Salad
Preheat grill to medium-high heat. Toss scallions with Basil Olive Oil and season with salt. Grill until charred, turning often, about 2 minutes. Grill peaches and avocados, flesh side down until charred and tender, about 1 minute. Arrange greens on large platter. Peel avocado, slice peaches and avocado, and arrange over greens. Top with scallions and drizzle with desired amount of dressing. Shave cheese with a vegetable peeler and sprinkle over salad. Serve immediately.

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