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


To garnish:

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.

North America