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La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Watch: Roasted Fruit Salad with Rosemary Vinaigrette

Marc J. Sievers

My Roasted Fruit Salad with Rosemary Vinaigrette is a fantastic combination of incredible flavors and textures and happens to come together without any real effort - my favorite kind of recipe!  Roasting fruit intensifies their flavor and is enhanced even more with my incredibly simple rosemary-infused vinaigrette.  This is one my favorite dishes from my cookbook Table for Two!  It can be served as an entree for lunch or dinner for two, or shared as a salad course for a larger group (I love double-duty recipes!).  A friend recently served the warm fruit with vanilla bean ice cream and said it was a huge hit - who knew?!

Series 5, Episode 3: Roasted Fruit Salad with Rosemary Vinaigrette


Roasted Fruit with Rosemary Vinaigrette

Ingredients (serves 2 as a main course, or 4 as a salad course)

Components

  • French Feta – 5 ounces, crumbled
  • Spring Mix Greens – 3 ounces
  • Pecans – ¾ cup, whole halves

Rosemary Vinaigrette

  • Olive Oil – ¼ cup
  • Honey – ¼ cup
  • Rosemary – 1 sprig, fresh, about 4 inches
  • Whole Black Peppercorns – ¾ teaspoon
  • Balsamic Vinegar – 1 tablespoon

Roasted Fruit

  • Green Grapes – 1 cup, seedless
  • Red Grapes – 1 cup, seedless
  • Black Plums – 2, cut into quarters, pit removed
  • Peaches – 2, cut into sixths, pit removed
  • Olive Oil – 1 tablespoon
  • Sea Salt – ½ teaspoon
  • Black Pepper – ¼ teaspoon, freshly cracked

Directions

Rosemary Vinaigrette

  1. In a small sauce pan set over medium heat, add the olive oil, honey, rosemary, and black peppercorns. 
  2. Bring to a simmer, then remove from the heat, cover, and allow to sit for 20 minutes. 
  3. Next, place a fine mesh sieve over a medium bowl.  Strain the warm mixture, making sure to reserve the peppercorns and rosemary in the sieve.
  4. Lastly, whisk in the balsamic vinegar until full incorporated.  Set aside.

Roasted Fruit

  1. Start by pre-heating the oven to 450 degrees F. 
  2. Place all of the fruit onto a half sheet pan.  Toss with olive oil, salt, and pepper.
  3. Roast for 10-12 minutes, until the fruit just begins to release their juices.  During the last 3 minutes, add the pecan halves to the fruit to toast.

Assembly

  1. Arrange the greens onto a platter or a serving bowl.  Evenly distribute the warm fruit, pecans, and crumbled Feta.  Drizzle with vinaigrette.
  2. Serve warm.