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July, 2021

2021 Green Medal Banner

THE EVELOPE, PLEASE

The seventh annual California Green Medal Awards are in the bag! This prestigious award—determined by a coalition of California’s wine-industry organizations  celebrates innovative vintners and winegrowers who are charting the path to a more sustainable future. The awards recognize excellence in four categoriesLeader, Environment, Community and Business. Just as important, the Green Medal Awards inspire others to make positive change and help guide sustainably minded consumers to wines made by people who share their values. 

The Pour

For this fruit-focused salad, choose a refreshing and fruit-forward wine like California Moscato (aka Muscat). This fragrant grape variety has spiked in popularity in recent years because it’s so affordable, approachable and easy to drink. Wineries produce both still and sparkling styles, ranging from dry to sweet. A sparkling Moscato with a hint of sweetness would complement the nectarines in this salad, but if you’re more of a dry-wine enthusiast, think pink. A California rosé is the ultimate summertime wine, with zippy acidity and thirst-quenching appeal. Pale rosés tend to have light, lemony flavors, while darker rosés are likely to be a bit richer in fruit. 


The Recipe

Grilled Nectarine Salad with Arugula, Prosciutto, and Corn

July is prime time for California nectarines, peaches, and plums  all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch. 

Wine suggestion: California Muscat, California rosé, or California extra-dry sparkling wine

Grilled Nectarine Salad with Arugula, Prosciutto, and Corn

Ingredients

Dressing 

  • 1 tablespoon fresh lemon juice 
  • 1 tablespoon finely minced shallot 
  • 3 tablespoons extra virgin olive oil 
  • Sea salt and freshly ground black pepper 
  • 1 large ear of corn, shucked 
  • 2 large nectarines, ripe but firm 
  • Extra virgin olive oil 
  • 4 large, thin slices prosciutto 
  • 3 handfuls of baby arugula, about 3 ounces (85 g) 
  • ¼ cup (25 g) sliced almonds, toasted 
  • Crumbled feta, optional 

Serves 4

Directions

Prepare the dressing: In a small bowl, combine the lemon juice and shallot and let stand 15 minutes. Whisk in the olive oil, then season to taste with salt and pepper. 

Bring a pot of unsalted water to a boil over high heat. Add the corn, cover, and remove from the heat. Let stand 5 minutes. With tongs, transfer the corn to a cutting board. When cool enough to handle, cut the kernels off the cob. 

Prepare a medium charcoal fire or preheat a gas grill to medium. Halve and pit the nectarines. Cut each half in half again. Brush all over with olive oil. Grill on the cut sides until the fruit is lightly charred and slightly softened, about 5 minutes. 

Drape a slice of prosciutto on each of 4 salad plates (or put all 4 slices on one platter, if serving family style). In a bowl, combine the arugula and corn kernels and toss with just enough dressing to coat lightly. Divide among the salad plates. Top with the warm nectarine wedges. Sprinkle with sliced almonds and with crumbled feta, if using. Serve immediately. 

Wine Institute is an association of California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org