Start with grape picking and a vineyard tour. Enjoy a vintage lunch with the team, then spend the afternoon doing punch downs and sampling wines. End the day with a refreshing beer or a glass of Skinny with the winemakers.
Grilled Peach Salad
Our orchard is providing so many fresh, juicy donut peaches this year. As with anything, we must get to them before the birds. And as is often the case, they all ripen at the same time, so this month we’ve been using peaches in almost any dish.
Ingredients
- 6 peaches, halved and pitted
- 1 ball of burrata
- 4 cups of fresh rocket leaves
- 1/2 cup toasted hazelnuts, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Directions
- Preheat a grill or grill pan over medium-high heat.
- Brush the peach halves with a little olive oil.
- Grill the peaches for 3-4 minutes on each side until you get nice grill marks and the peaches are slightly softened.
- Arrange the rocket leaves on a large platter.
- Place the grilled peach halves on top of the rocket.
- Tear the burrata cheese into pieces and scatter it over the salad.
- Sprinkle the toasted hazelnuts over the top.
- Drizzle with extra virgin olive oil and balsamic glaze.
- Season with salt and pepper to taste.