I want to share with you, I was thrilled when Frigidaire’s Accessories Store recently asked to feature one of my recipes on their website. This store sells home appliances as well as an array of other products that include cooking tools like bakeware, pots and pans, cutlery, and food prep tools. I submitted my recipe for Cherry Jam (my new favorite meal accessory ;) ) and it should be posted soon on the recipe section of their website!
Girard’s Salad Dressings recently contacted me to ask if I would be interested in receiving a few of their salad dressings to try. I happily agreed and they generously sent me three new flavors: Apple Poppyseed, Creamy Balsamic, and Peach Mimosa, as well as their signature Champagne Dressing. So far, I’ve tried the Peach Mimosa Vinaigrette, which I thought was delicious. It’s a nice blend of sweet and savory flavors and the white wine vinegar is a delicately tart addition. I used this dressing in a stone fruit salad I made for canapés, but I also think the stone fruit salad would wonderful served with grilled chicken or fish, stirred into plain yogurt with a drizzle of honey, or scooped up with tortilla chips.
Photo Provided by Girard’s
I used nectarine in my salad because I thought the pretty red skin would be a nice contrasting color to the orange flesh of the fruit. You can use any stone fruit you want, such as plums, cherries, apricots, or peaches (although you might want to peel the fuzzy skin off peaches if you decide to use them).
Stone Fruit Salad Canapés
(Yield: 4 appetizer-sized servings)
6 thin slices multigrain bread
2 TB canola oil
2 oz Neufchatel cheese (or cream cheese if you prefer)
1 TB plus 2 tsp Girard’s Peach Mimosa Vinaigrette
1 tsp honey
1 small nectarine, diced (about 1/2 to 2/3 c diced)
1 TB minced fresh mint
Use a small round biscuit cutter (about 2 inches in diameter) to stamp out 2 circles from each slice of bread; you’ll end up with 12 bread circles. (Don’t throw out the leftover bread – you can turn it into croutons or bread crumbs.) In a large skillet over medium to medium-high heat, add the oil; when the oil is hot, add the bread circles and cook until golden on each side, flipping once (about 3 minutes per side). Remove the bread and let any excess oil drain on a plate lined with paper towels.
In a small bowl, combine the Neufchatel with 1 TB Peach Mimosa Vinaigrette and 1 tsp honey until smooth. In a separate small bowl, stir together the diced nectarine, minced mint, and remaining 2 tsp Peach Mimosa Vinaigrette.
Spread a little of the Neufchatel mixture on top of each piece of bread, then top with the nectarine mixture. Serve immediately.
Now for the giveaway! Girard’s was kind enough to offer five of my readers the chance to win a Girard’s prize pack. Each prize pack includes the three new flavors: Apple Poppyseed, Creamy Balsamic, and Peach Mimosa, as well as their signature Champagne Dressing (all dressings included in the prize pack are pictured above). (Apologies to my over-seas readers; this giveaway is only open to U.S. residents.)
You do not need a blog to participate! You can participate in the following ways (you can do as many as you like; please leave a separate comment for each):
- Leave a comment telling me which dressing you’re most excited to try.
- Add me to your blogroll and leave a comment letting me know.
- Subscribe to my posts feed and leave a comment letting me know.
- Subscribe to my email feed and leave a comment letting me know.
- “Like me” on Facebook and leave a comment letting me know.
- Link back to this giveaway on your blog and leave a comment letting me know.
This giveaway ends July 24th at 9PM EST. After that I’ll use a random number generator to determine the five winners. Good luck!
Last but not least, on to my announcement! Mike and I are going to New York City for a summer vacation…I haven’t been to NYC in about five years, so I’m pretty excited. I’ll be back in about 10 days!
Picture of the MET I Took Last Time I Was in NYC
