Grilled Peach Salad

Preparation

For the Grilled Peach Salad: 

  • Season and dress the baby spinach with salt, pepper, and vinaigrette. Plate the dressed spinach, with height, in four salad bowls. Place a ball of burrata in the center of each salad. Garnish the salad with the grilled peach wedges, prosciutto, and toasted hazelnuts, being careful not to cover the burrata with anything. Drizzle the burrata with EVOO and garnish with Maldon salt.

For the PX Honey Glaze

  • Reduce the vinegar by half over low heat. Whisk in the honey and cook until syrupy and glossy.

For the Grilled Peaches: 

  • Preheat a plancha to medium-high. Lightly oil and season the peaches with salt and sprinkle with brown sugar. Oil the plancha, and sear the peaches on both sides. Remove from the plancha, brush with PX redux, and broil until caramelized.

For the Espellete Toasted Hazelnuts:

  • Preheat an oven to 350*F. Spread the hazelnuts on a parchment lined sheet tray. Roast the hazelnuts until they are fragrant and starting to color (about 10 minutes). While warm, rub the hazelnuts in a clean towel to remove the skins. Toss the hazelnuts in the neutral oil, followed by the warm honey, espelette, and salt. Return the coated hazelnuts to the oven and roast for another 5 minutes. Cool completely and store for use.

For the Aged PX Sherry VInaigrette 

  • Whisk all ingredients together in a mixing bowl. Taste and season with salt and pepper.

 

Ingredients

For the Grilled Peach Salad (4 portions)

  • Baby Spinach: 150g
  • Arugula: 150g
  • Grilled Peaches: 24 wedges
  • Prosciutto, torn: 8 slices
  • Burrata: 4 balls
  • Toasted Hazelnuts: as needed
  • PX Sherry Vinaigrette: as needed
  • EVOO: as needed
  • Maldon Salt: as needed

For the PX Sherry Honey Glaze (Yield: ½ cup)

  • PX Sherry Vinegar: 180g
  • Honey: 25g
  • Kosher Salt: as needed

For the Grilled Peaches (Yield: 24 wedges)

  • Peaches: 3ea
  • PX Sherry Butter, melted: as needed
  • Pedro Ximenez Sherry Redux, as needed. 
  • Brown Sugar: ¼ cup
  • Kosher Salt: as needed

For the Espelette Toasted Hazelnuts (Yield: 100g)

  • Hazelnuts: 100g
  • Honey, warm: 10g
  • Espelette: 3g
  • Kosher Salt: 2g
  • Neutral Oil: 2.5g

For the Aged PX Sherry Vinaigrette (Yield: 1 cup)

  • PX Sherry Vinegar: 75g
  • EVOO: 75g
  • Chopped Thyme: 9g
  • Minced Shallot: 18g
  • Whole Grain Mustard: 18g
  • Honey: 5g
  • Kosher Salt: as needed
  • Ground Black Pepper: as needed

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