This salad is a wonderful and elegant dish to serve in the summer when the peaches are juicy and ripe and the tomatoes are off the vine.
2 whole peaches, cut in half, brushed with gremolata oil and charred flat side down on the grill
2 whole ripe tomatoes, cut into eighths
1 bunch of dandelion greens, cut into small pieces or arugula leaves
shaved Pecorino Toscano cheese
4 T Peach White Balsamic
1/4 c Gremolata Ultra Premium Oil
Sicilian Sea Salt
1. Cut the peaches into eighths, as the tomatoes. Plate the tomatoes and peaches on the bottom of a platter.
2. Make the vinaigrette: season the Peach Balsamic with Sicilian Sea Salt and drizzle in the Gremolata while whisking.
3. Drizzle the tomatoes and peaches with some of the vinaigrette. Dress the greens with the remaining vinaigrette and spread the greens over the peaches and tomatoes.
4. Shave the Pecorino Toscano cheese on top and serve.
Jul 16, 2016
This salad is absolutely delicious!
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