RECIPE: GRILLED PEACH, ARUGULA & HAM SALAD Peaches are great for eating out-of-hand, but their juicy goodness really shines when grilled. In this recipe, I take grilled peaches and add them atop a salad of arugula lightly tossed in a simply vinaigrette and top everything with Virginia country ham sliced into ribbons, a sprinkling of sea salt, and a dash of freshly ground black pepper. To grill peaches: heat grill to high. Rinse 4 peaches, blot dry with a clean kitchen towel, and cut each peach vertically. Remove the pit inside. Brush cut sides of peaches with a little vegetable oil and place cut-side down on grill. Watch for the cut-side to start turning golden brown and grill marks to appear. As the fruit softens and heats through, remove from grill with a spatula, cut into slices, and use in salad. Use one grilled peach per salad. - Chef Patrick Evans-Hylton author of Dishing Up Virginia
Posted on: Thu, 12 Jun 2014 18:31:44 +0000
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