Grilled Peach and stack Courtesy of St. Supéry’s Culinary Team Ari spiewak Pairs with St. Supery Napa Valley, Dollarhide Estate Vineyard Semillon

Ingredients Makes: 8 appetizers Preparation Time: 15 minutes 2 peaches Preparation 8 slices of halloumi , Adjust temperature of surface to medium high heat. Peel, pit, and the ¼ inch thick peaches to ½ inch thick rounds. Lightly drizzle peach slices with oil 1 cup Micro arugula and season with salt. Grill one side of each slice for 45-60 second.

Champagne Vinaigrette: 2 tablespoons Champagne In a bowl, whisk together all the ingredients for the vinaigrette, except the vinegar . Slowly drizzle the oil into the bowl while whisking. Toss the micro 6 tablespoons Extra virgin arugula in the champagne vinaigrette and set aside. olive oil 1 teaspoon Dijon mustard In a nonstick frying pan over medium heat, sear each side of the halloumi Pinch of sugar Salt and to taste cheese for about 2 minutes until it is golden and crispy.

Presentation Layer a slice of grilled peach, a pinch of micro arugula, and a slice of halloumi cheese. Serve while the cheese is still warm.

Wine Pairing Philosophy Our Dollarhide Estate Vineyard Semillon is a vibrant crisp wine, with a rich mouthfeel. The flavorful salad with fresh fruit and spicy greens enlivens the bright fruit crisp finish of the wine. The savory halloumi cheese embraces the creamy texture of this Semillon.

St. Supéry Estate Vineyards & Winery ∙ 8440 St. Helena Hwy. ∙ Rutherford, CA 94573 www.stsupery.com ∙ Phone 707.963.4507