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)
French Feta – 5 ounces, crumbled
Spring Mix Greens – 3 ounces
Pecans – ¾ cup, whole halves
Olive Oil – ¼ cup
Honey – ¼ cup
Rosemary – 1 sprig, fresh, about 4 inches
Whole Black Peppercorns – ¾ teaspoon
Balsamic Vinegar – 1 tablespoon
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
In a small sauce pan set over medium heat, add the olive oil, honey, rosemary, and black peppercorns.
Bring to a simmer, then remove from the heat, cover, and allow to sit for 20 minutes.
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.
Lastly, whisk in the balsamic vinegar until full incorporated. Set aside.
Start by pre-heating the oven to 450 degrees F.
Place all of the fruit onto a half sheet pan. Toss with olive oil, salt, and pepper.
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.
Arrange the greens onto a platter or a serving bowl. Evenly distribute the warm fruit, pecans, and crumbled Feta. Drizzle with vinaigrette.