Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Dan Barber, the chef of the acclaimed locavore restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, created the first dessert vinaigrette I had encountered. This is an adaptation of his recipe, which incorporated much more olive oil and melted butter. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

Rozanne Gold
Recipe by Cooking Light May 2012

Gallery

Credit: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.

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  • Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

163 calories; fat 4.2g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.7g; protein 2.1g; carbohydrates 32.5g; fiber 4.4g; iron 1mg; sodium 39mg; calcium 36mg.
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