Pair Plate Pour
Region: US
Monday 01 September 2025 18:22:11 GMT
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user9105435542717 :
Yum you had me at grilled peaches.
2025-09-02 01:07:01
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Pair Plate Pour :
🍑 Grilled Peach & Burrata Salad with Prosciutto Crisps aka The Last Taste of Summer Serves 2–4 🛒 Ingredients For the salad: • 2 ripe but firm peaches, halved and pitted • 4 slices prosciutto • 2 balls burrata • 2 cups arugula • 2 cups baby kale • Fresh basil leaves • Chopped mint (optional) • Toasted pistachios or Marcona almonds • Flaky salt For the vinaigrette: • Juice of 1 lemon • 1 tbsp white balsamic or champagne vinegar • 1 tsp honey • 2 tbsp olive oil • 1 tbsp chopped basil • 1 tbsp chopped mint • Salt & cracked black pepper 👩🍳 Directions 1. Crisp the prosciutto: Lay slices flat on parchment-lined baking sheet. Bake at 400°F for 8–10 min until crisp. Cool, then crumble. 2. Grill the peaches: Brush peach halves with olive oil and grill cut side down on a grill pan or BBQ for 2–3 min until charred. Let cool and slice. 3. Make the dressing: Whisk together lemon juice, vinegar, honey, olive oil, chopped basil and mint, salt, and pepper. 4. Assemble: Toss arugula and kale in vinaigrette. Plate, then layer on torn burrata, peach slices, prosciutto crisps, nuts, and fresh herbs. Finish with flaky salt and a drizzle of olive oil if desired. 🍷 Wine Pairing: Pairs beautifully with a chilled Pinot Grigio, Vermentino, or a light Grenache rosé, anything fresh, crisp, and clean.
2025-09-01 18:22:44
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