For this seasonal dish at Lindens in the New York City neighborhood of SoHo, Carsten Johannsen, chef, owner, and founding partner of Renwick Hospitality Group, which operates the restaurant, tosses local peaches, nectarines, and plums in a vinaigrette of olive oil, white balsamic vinegar, lemon juice, orange zest, grated garlic, salt, and pepper, and then grills them at high temperature.
Separately me folds chopped tarragon, parsley, chives, and lemon zest into locally made ricotta cheese. The grilled fruit is dressed again in the vinaigrette and served over the ricotta. It’s garnished with buttery brioche croutons and whole tarragon leaves.
“The pairing of the fruit with the lemon ricotta base and tarragon leaves contrast the sweetness of the fruit to create a completely unique flavor profile,” Johanssen said.