Serves 4
SALAD
12 wedges fresh Redhaven peaches (preferred)
12 wedges heirloom tomato
8 oz purslane
4 oz fresh heart of palm
4 oz prosciutto
Salt and pepper to tate
Extra-virgin olive oil
METHOD
Wash peaches and tomatoes, and cut into wedges. Wash purslane and cut off the ends. Wash heart of palm then shave thin. Thinly slice the prosciutto and bake at 250°F until crispy. In a bowl, toss peach wedges with salt, pepper, and olive oil and place on hot grill preheated to 350°F for approximately 30 seconds on each side, or until grill marks and present.
Blood-Orange Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup blood-orange juice
3 tsp Champagne vinegar
2 tsp honey
1 tsp mustard
Salt and pepper to taste
Method
Combine all ingredients in a blender or container of an immersion blender. Blend until smooth consistency.
Assembly
In a mixing bowl, add peaches and tomatoes and toss with blood-orange vinaigrette. Then add purslane and do a quick toss. Place peach and tomato mixture on plate, and top with purslane. Finish with shaved heart of palm.
Cooking Tip on Peaches
Use peaches that are firm but give just a little if you gently squeeze them with your whole hand. Lightly brush the cut side with a neutral-tasting oil, like canola or grapeseed. Cook cut-side down over a medium fire until grill marks show. Peaches should be tender then, not falling apart!
