Feta and roasted peaches salad with RinQuinQuin
For 2 people
1 tray of cassis
1 White peach
1 yellow peach
60 gr of feta
5 cl of RinQuinQuin
1 knob of butter
Some mint leaves
1 tablespoon of soy sauce coriander wasabi
2 tablespoons olive oil
Rinse the peaches under cold water and dry them.
Cut into slices 2 cm thick and marinate in 5 cl of RinQuinQuin for ¼ of an hour.
Melt the butter in a pan.
Add the peach slices and brown for 5 minutes on medium heat, turning them halfway through cooking, set aside.
Rinse and drain the blackcurrants.
Cut the feta into small pieces.
Mix all the ingredients of the vinaigrette in a cup
Divide all salad ingredients into two plates.
Pour vinaigrette, decorate with mint leaves and serve immediately.
© photo : Bambule Medias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.