Zesty Peachy Shallot-Y Summer Salad
If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot), I like to utilize it as much as possible. I learn a lot just by throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one thing that really, really changes on a grill. The sugars in the peach caramelize and the fruit picks up a seductive smoke quality. Even fruit that starts out as slightly under ripe takes on a buttery texture after being grilled. The whole thing is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.
INGREDIENTS:
2 ripe peaches, halved with the pit removed
1 teaspoon canola oil
1 shallot, minced
3 chives, thinly sliced
salt
1 tablespoon olive oil
2 large juicy tomatoes, thinly sliced
5 ounces fresh arugula (the amount that comes in 1 container)
1 ½ teaspoon good quality balsamic vinegar
1 large ball of burrata
LET’S COOK:
Turn on your grill, or grill pan, and get it as hot as it can get. Toss peaches in the canola oil and a pinch of salt.
Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes, until they have good thick char marks. Set peaches aside to cool.
In a small bowl combine the shallot, chives, a big pinch of salt, and 1½ teaspoons of olive oil.
Once the peaches are cool enough to handle slice them into slivers. (I like to cut each half into 4 slices, but you can do whatever feels right for you.)
On a serving platter make a layer of tomatoes, followed by a layer of peaches.
In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic, and another big pinch of salt. Put the arugula on top of the peaches.
Carefully rip open the burrata and gently lay it on top of the arugula. Finally, spoon a generous portion of the shallot-y olive oil over the burrata. Serve with some fresh cracked pepper if you want.
[SERVES 4]