Grilled Stone Fruit with Burrata Cheese, Sunflower Seeds & Summer Herb Dressing

Featured by Cairdean Vineyards & Winery in the Gold Wine Club.


Pair with the Cairdean 2014 Pinot Gris

2-3 ripe nectarines or peaches
Olive oil, for brushing
Salt and pepper to taste
1 bunch of basil
6 mint leaves
1/2 bunch of parsley
1/2 cup extra virgin olive oil
5 Tbs. orange juice
Zest from nectarine/peach and orange
1/2 cup sunflower seeds
Healthy spoonful of Burrata cheese


Take 2-3 ripe nectarines or peaches, slice in half, and remove the pit. Brush lightly with a little bit of olive oil and season lightly with salt and pepper. Let sit for 5 minutes. Grill flesh side down over high heat until healthy grill marks appear, then remove and let stand flesh side up until ready to serve. Roughly chop all the greens and mix with 1/2 cup extra virgin olive oil, 5 Tbs. orange juice, and salt and pepper to taste. Toast the sunflower seeds in the oven until golden brown. To assemble: cut stone fruit into eighths, and toss in a bowl with a couple tablespoons of the vinaigrette. Assemble on a healthy spoonful of Burrata cheese. Add more vinaigrette and garnish with sunflower seeds.

Recipe provided by Cairdean Vineyards & Winery