Friday Night Dinner – Summer Salad & Haricot Verts

Had several friends over for dinner Friday Night prior to seeing Up the new Pixar movie. I would have prefered Transformers or Terminator but that another story. The menu:

-Stone Fruit Salad with Arugula,  Burrata and Prosciutto
-Haricot Verts with Mustard Breadcrumbs and Grilled Pork Tenderloin

I based it on the Stone Fruit Salad on the Summer Fruit Salad from Goin’s Sunday Suppers. A dish that is all about the ingrediants. Ripe peaches, nectaines, figs and blackberries. The dressing is a nectarine sherry vinegar emulsion. The wild arugula was from Kenter Farms and stone fruit from Rancho Padre. Where I deviated was the addition of Burrata and Prosciutto.

Summer Fruit Salad with Burrata
Ingredients for the Salad
1 cup Marcona Almonds (5 1/2 ounces)
Sea salt
4 large nectarines or peaches (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
4-5 Figs Quartered
1 pint blackberries or Persian mulberries

Ingredients for the Dressing
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
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4 bunches of arugula (1 1/4 pounds), large stems discarded
1 Burrata Cheese
1/2 pound Prosciutto
Very good Balsamic Vinegar
Sea Salt

 

Directions:
 In a mini processor or mortar/pestle, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines, figs and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette. Gently toss in the dressed fruit. Spoon a large dollop of Burrata on each plate and drizzle with sea salt and balsamic, then place some of the fruit mixture on top along with 1 or 2 slices of prosciutto. Garnish with the almonds and serve immediately.