Roasted Peaches & Envy™ Apples with Warm Hazelnut Vinaigrette
2 ripe peaches, cut into wedges
2 Envy™ apples, cut into wedges
2 T extra virgin olive oil
For the vinaigrette:
¼ cup extra virgin olive oil
1 T lemon juice
2 T red wine vinegar
2 T honey
1 cup toasted hazelnuts, lightly chopped
8 oz goat cheese, crumbled
8 mint leaves, very thinly sliced
Preheat a grill pan on high.
Toss the peaches and Envy™apples in olive oil to coat. Char on each side and then remove from pan.
In a small pot, warm and whisk together olive oil, lemon juice, red wine vinegar, and 2 T honey until slightly warmed. Stir in chopped hazelnuts.
Arrange apples and peaches beautifully on a platter. Spoon warmed hazelnut vinaigrette over top. Garnish with crumbled goat cheese and sliced mint.