Peach, Arugula, Endive and Marcona Almond Salad

by Wolf Trap Executive Chef Chris Faessen

Embrace summer with a picnic at Wolf Trap, one of the very best things to do in the Capital Region. Go early and take a stroll on the historic property, check out the gardens and beehives that produce over 100 pounds of honey a year. Spread a blanket on the lawn, open a bottle of wine and watch the music under the stars.

We asked Executive Chef Chris Faessen for some seasonal, shareable and delicious bites with ingredients drawn from the summer farmers markets. No time to pack a picnic? Wolf Trap’s OVATIONS restaurant offers on-site dining, and the option to call ahead, order a custom picnic and pick it up before the show. To order, call 703-255-4017 or visit www.ovationsva.com.

 Peach, Arugula, Endive and Marcona Almond Salad (Photo by Peyton Weikert)

Peach, Arugula, Endive and Marcona Almond Salad (Photo by Peyton Weikert)


Peach, Arugula, Endive and Marcona Almond Salad

  • 1 head Belgian endive
  • 1 tablespoon peach purée
  • ½ tablespoon finely diced shallot
  • ½ tablespoon finely chopped Italian parsley, no stems
  • 3 tablespoons sherry vinegar
  • ¼ cup olive oil
  • ¾ pound ripened peaches
  • Salt and pepper to taste
  • ½ tablespoons minced chives
  • 1 cup arugula
  • ¼ cup salted Marcona almonds

Prepare the endive by cutting ½ inch from the bottom of the endive head. The outer leaves will easily come off the core. Continue cutting every ½ inch or so, which will allow the leaves to fall off the core. Place leaves in a bowl of ice water to keep fresh.

In a medium bowl, whisk together peach purée, shallot, parsley and vinegar. Then slowly whisk in oil. Cut peaches into ¼-inch-thick slices. Finely chop any leftover peach trimmings to add to the vinaigrette. Stir diced peach bits into the dressing. Season the dressing with salt and pepper.

Remove endive from ice bath and pat dry. In bowl toss arugula and endive with peaches and the peach vinaigrette. Garnish with the salted Marcona almonds.