BEAUJOLAIS / HONEST COOKING

WINE-PICKLED STONE FRUIT AND CHARCUTERIE BOARD SALAD


This charcuterie salad and wine are a perfect expression of the end of summer. With pickled stone fruit, greens, plenty of hearty cheese and charcuterie, it pairs perfectly with a cellar temperature Beaujolais red wine.

Author: Elana Lepkowski
Recipe Type: Main, Side

Ingrédients

1-1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
4 ounces sliced prosciutto and salami
¼ cup sliced cornichons
¼ cup sliced olives
½ cup crumbled blue cheese
4 cups mixed greens
1 tablespoon olive oil
½ teaspoon salt
pepper
basil, chives, parsley, basil flowers for garnish
toasted baguette slices, optional
Pickled stone fruit
4 large stone fruits (mix of nectarine, plums and/or peaches), sliced into ½? slices
1-1/2 cups white vinegar
1-1/2 cups water
½ cup sugar
1 teaspoon chili flakes
1 teaspoon black pepper, whole


1 teaspoon coriander, whole
1 star anise
1 bay leaf
1/2 teaspoons kosher salt
1 ounce Régnié Beaujolais wine
Pickled cherries (adapted from Whole Foods
1/2 cups cherries, pitted
1/2 cups water
⅓ cup sugar
3 cloves
1 cinnamon stick
1 teaspoon black pepper
1 teaspoon coriander
4 green cardamom pods
1 bay leaf
1/2 teaspoons kosher salt
½ cup white vinegar
1 ounce Régnié Beaujolais wine


Instructions

  1. Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.

Pickled stone fruit

  1. The star of the salad is the pickled stone fruit: nectarines, plums and cherries. These pickled stone fruit take a 3 day dip in a sweet and sour bath laced with wine and come out the other end transformed into some crazy delicious bites. I love it when I can incorporate elements from both the drinks and the food together for dishes.
  2. In addition to this yummy salad, we’re also taking wine today. If we want to keep our get togethers simple and laid back, we also need a laid back wine. Enter Beaujolais; more specifically Régnié.
  3. Régnié (pronounced like rein-yay) is the ultimate outdoor entertaining wine. It’s food friendly and pretty much pairs with all those foods you’d want to eat at your outdoor fête. Charcuterie plate? Yes. Spinach salad? Yes. All the cheeses?!?!? Yes yes yes! That’s why we’re pairing this medium-bodied red Beaujolais (did you know Beaujolais comes in red, white AND rosé?) with our salad; the slightly spicy berry, tart and dry wine compliments the pungent, sweet and sour flavors of the pickled stone fruits as well as the salty goodness of the charcuterie and cheese perfectly.
  4. The idea of this salad came about because, well…I’m not really a cracker person. Shocker, what?! Is that a thing?? I’m usually the odd one just eating cheese and meat slices off a fork; I just don’t want all the filler. My husband however is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I want to eat my meat and cheese and all the components of a well-dressed spread in a more substantial manner, I can put them all in a salad. The added bonus is the wine in the pickled stone fruits which punches their taste way up, and the resulting brine is an amazing substitute to plain old vinegar in the dressing for the salad.
  5. Are you guys ready to throw one last summer party now?
  6. Here are some tips for serving your wine, party style:
  7. Beaujolais is a pocket friendly wine, so stock up for the party
  8. Serve Régnié at slightly cooler than room temp but never totally chilled (and it’s fine if you forget and leave it at room temp too!)
  9. Don’t be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…


  1. serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between
  2. Wine-Pickled Stone Fruit and Charcuterie Board Salad
  3. -1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
  4. Ounces sliced prosciutto and salami
  5. /4 cup sliced cornichons
  6. /4 cup sliced olives
  7. /2 cup crumbled blue cheese
  8. cups mixed greens
  9. tablespoon olive oil
  10. /2 teaspoon salt
  11. Pepper
  12. basil, chives, parsley, basil flowers for garnish
  13. toasted baguette slices, optional
  14. Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.


Pickled stone fruit

  1. In a medium sized non-reactive saucepan, pour in white vinegar, water, sugar and salt. Heat over medium-high heat until sugar has dissolved. Stir in chili flakes, black pepper, coriander, star anise and the bay leaf. Bring to a boil and remove from heat. Place the stone fruit slices in a large glass container and pour the hot liquid over the fruit and stir in wine. Let the mixture cool to room temperature and then cover and refrigerate. Let the mixture sit for three days for best taste. Keeps up to two weeks.
  2. *Sweet and pungent with a nice lingering heat from the small addition of chili flakes.

Pickled cherries

  1. In a medium sized non-reactive saucepan, add in water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf and salt. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar and wine. In a medium sized glass container, place cherries at the bottom and pour hot mixture over them. Let cherry mixture cool to room temperature, cover, and refrigerate for three days for best flavor. Keeps up to two weeks.



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