Grilled Peach Salad
Endeavour Tap Rooms Grilled Peach Botanical with Buffalo Ricotta & Smoked Almond
A fresh & delicious lunch option or side dish!
6 x fresh peaches
250g x buffalo ricotta
100g x smoked almonds
1 x bunch of mesclun leaves
2 x types petit herbs to garnish
250ml x olives oil
25ml x fresh lemon juice
25ml x champagne vinegar
50g x honey
1/4 x bunch fresh thyme (picked)
Sea salt to taste
To make the dressing, combine lemon juice, Champagne vinegar, honey & thyme in a bowl. Slowly whisk in olive oil and season with salt. Set aside
Cut 1/2 of the peaches into wedges and grill in a pan and set aside. Slice the other half of the peaches with a mandolin and set aside. Wash and pick the mesclun leaves.
To assemble the salad, build all the ingredients together with the dressing and garnish with the petit herbs.