Summer Peach Salad

This colorful seasonal salad is the perfect start to any summer BBQ. These ingredients exemplify the bounty of Sonoma County and complement all of the Trione wines.

Summer Peach Salad

Yield: 6 Salads


3 Each Dry Creek Peach, cleaned and pitted
12 Ounces Redwood Hill Chevre Mousse
1 Each Watermelon Radish, peeled & thinly sliced
2 Cups Castelvetrano Olive, pitted and halved
1 Pound  Baby Arugula, cleaned & dried
To Taste Kosher Salt & Fresh Ground Black Pepper
As Needed Thyme Vinaigrette
As Needed Basil Essence

Plating:  Spread 2 ounces of the chevre mousse down on the plate, in a mixing bowl add the arugula, salt and pepper and vinaigrette.  Place dressed salad onto the plate.  Slice ½ peach per plate.  Place cut olives and radish down.
Drizzle basil essence over the dish and enjoy.


Peach Salad


Redwood Hill Chevre Mousse

8 ounces Redwood Hill Chevre
6 ounces Heavy Cream
3 each Garlic Clove, crushed
3 each Thyme Sprig
1 each Bay Leaf
1 teaspoon Black Peppercorn, freshly cracked
1 teaspoon Kosher Salt
1 each Orange

Combine the cream, garlic, bay leaf, thyme and peppercorn and salt  Bring the mixture to a simmer stirring occasionally.  Make sure that the cream does not over boil.  Simmer for 2-3 minutes then remove the cream mixture from the heat, cover, and steep for 20 minutes

Meanwhile soften the goat cheese in a double boiler over low heat.

Strain the cream mixture into the warm goat cheese and stir to combine.  Zest ½ the orange with a micro plane and add to the mixture.  Stir to combine and refrigerate for at least 3 hours or overnight.


Thyme Vinaigrette

6 ounces Pure Olive Oil
4 cloves Garlic, peeled & minced
4  Each Shallots, peeled & minced
2 Bunch Fresh Thyme, cleaned and removed from stem, lightly chopped
2 Tablespoons Wildflower Honey
2 Each Lemon, zested with a micro plane and juiced
To Taste Kosher Salt & Fresh Ground Black Pepper


In saucepan, add the oil and sweat the minced garlic and shallots for 2 minutes, add fresh thyme, honey and lemon zest; bring mixture to a simmer, remove from the heat and let rest for 30 minutes.  Place the mixture into the refrigerator to cool to room temperature. In small bowl, stir together the champagne vinegar, mustard, and lemon juice; slowly add to the infused garlic and shallot oil and whisk until emulsified. Season with salt and pepper, to taste.


Basil Essence

3 Bunches Basil, large stems removed
1 Cup Blend Olive Oil


Put the oil in the blender.  Add the basil.  Blend until smooth using the plunger if necessary.

Cook the basil puree in a small stainless steal pan over medium heat stirring constantly until puree looks to be broken and is “army green” (about 10-15 minutes).

Strain cooked oil through coffee filters overnight.  DO NOT PRESS OR SQUEEZE

Recipe courtesy of Peloton Culinary & Catering