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With ample space to socialize and relax, our Group Spa Cottages are ideal for groups of 4 or more looking for an all-inclusive overnight stay with their own private yard and hot tub.
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Peach & Burrata Salad
Makes 4 salads
4 Peaches
1 piece Burrata
50g Arugula
Pickled Shallots
Blueberry Vinaigrette
Toasted Hazelnuts
For the Pickled Shallots:
10 shallots
3 cups water
2 cups red wine vinegar
1 cup sugar
Mix the sugar water and vinegar in a pot and bring to a boil. Peel and slice the shallots into nice rounds. Pour the boiling liquid over the shallots and set aside.
For the Blueberry Vinaigrette:
1 cup fresh blueberries
3 tablespoons extra virgin olive oil
? cup white wine vinegar Juice from 1 large lemon
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
¼ teaspoon ground fennel
Rinse blueberries and pat dry.
Add blueberries, olive oil, white wine vinegar, lemon juice, salt, ground black pepper, Dijon mustard and fennel to a blender.
Puree on high for 30-60 seconds until smooth.
For the Peaches:
Remove the stone and slice the peaches into 6 equal parts. Season with Salt, Pepper and Olive oil and roast in a 450* oven for 6 minutes until just turning soft. Remove and let cool
For the Hazelnuts:
250g Hazelnuts
Season with salt pepper and olive oil and roast in the same 450* oven for about 6 minutes. Remove, let cool and then smash them to create nicely crumbled pieces.
To Plate:
Slice the burrata into 4 equal parts and place in the center of the plate. Arrange the arugula around the burrata and then set the peaches on the arugula. Drizzle with the vinaigrette and then garnish with the picked shallot and toasted hazelnuts.
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1009 Massey Rd, Grafton ON
Reservations: 1-888-346-6772
Email: info@steannes.com
Travel Time
From Toronto - 1.5 hrs Driving
Contact Us
Ste. Anne’s Spa
1009 Massey Rd, Grafton ON
Reservations: 1-888-346-6772
Email: info@steannes.com
© Ste Anne's Spa. All Rights Reserved.
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