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Grilled Peach Summer Salad – JUSTIN Vineyards & Winery

June 20, 2021

Grilled Peach Summer Salad – JUSTIN Vineyards & Winery

By Executive Chef, Rachel Haggstrom

Wine Pairing: 2020 JUSTIN Rosé or Sauvignon Blanc

To celebrate the season and JUSTIN’s 40th year, JUSTIN invites you to recreate and enjoy this Grilled Peach Summer Salad recipe from Executive Chef Rachel Haggstrom.

For this salad, Chef Rachel sources ingredients from JUSTIN’s beautiful onsite chef’s garden, and she encourages you to purchase the freshest ingredients possible when recreating the recipe. Follow along with the recipe, dine al fresco, and serve alongside one of JUSTIN’s newly released summer wines.


2 cups Mixed greens

1 each Grilled Peach (sliced)

½ cup Cherry Tomatoes (cut in half)

¼ cup Sheep’s milk blue cheese crumbles

1 T Fresh basil (thinly sliced)

1T Fresh mint (thinly sliced)

1T Lemon Juice

1T Olive oil

Sea Salt (to taste)

Freshly Cracked Pepper (to taste)

Sumac Spiced Wonderful Pistachios

2 cups Wonderful Pistachios

1 ea Egg White

2 tsp Fleur de sel or sea salt

1 T Sumac (or other spices)


For the Sumac Spiced Pistachios

Toss all ingredients in a bowl; make sure they are coated evenly. Taste and adjust seasoning as you see fit. Place on a cookie sheet lined with parchment; space out nuts evenly. Bake at 325 for approx. 8 minutes or until golden brown. After baking for 5 minutes, stir with a spoon to rotate nuts and continue to bake another 3-5 minutes. Set aside.

For the Grilled Peaches

Cut the peaches in half or quarter, remove the seed. Make sure that your grill is on high heat, put skin side down and leave on grill until slightly charred with grill marks. Remove and season with olive oil and sea salt. If you prefer smaller slices, cut thinner.

To Finish

In a large bowl, gently toss greens, nuts, tomatoes, herbs, lemon juice and olive oil, sea salt and freshly cracked pepper. Top with crumbled cheese and peaches.

Pour a glass of Sauvignon Blanc or Rosé and enjoy!