Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

Ingredients

• 1-1/2 cup of pickled stone fruits plus 2 tablespoons of brine reserved (recipes follow)
• 4 ounces sliced prosciutto and salami
• 1/4 cup sliced cornichons
• 1/4 cup sliced olives
• 1/2 cup crumbled blue cheese
• 4 cups mixed greens
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• pepper
• basil chives, parsley, basil flowers for garnish
• toasted baguette slices optional

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag