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Fig & Ricotta Salad with Vigonier

Just as sweet summer stone fruit is winding down for the year, figs reach their ideal ripeness between the end of August and early September in Northern California. Using nectarines and brown turkey figs as our jumping-off point for a late summer salad, we completed the dish with almond milk ricotta, arugula, a simple vinaigrette and our CA Viognier to pair.

The nectarine in the Viognier brings out the stone fruit flavors in this wine, while the figs compliment the spicy ginger and honey notes. Rhone whites are often mineral-like in flavor with viscosity like honey. This minerality seeks salt, found in the Prosciutto. Arugula plays off the spicy notes again and a little Ricotta sets the stage for the honey dressing which oozes to complete the perfect Viognier pairing. We hope you enjoy just as much as we did!

Yield: 1 serving


4 tbs. Kite Hill Almond Milk Ricotta
1-2 brown turkey figs, sliced
1 nectarine, sliced
3 oz. prosciutto, very thinly sliced
1/4 cup arugula

2 tbs. olive oil
2 tbs. red wine vinegar
1 tbs. honey
1 clove garlic, minced
salt & pepper to taste


Using the back of a spoon, spread ricotta irregularly on a plate or platter.
Form your prosciutto into small bunches (one slice of prosciutto per bunch) and stagger them along the outside of your plate.
Fill in negative space with sliced figs and nectarine.
Top with arugula and drizzle dressing over top.
Serve with ONEHOPE Viognier.


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