This grilled peach salad with Chef Kendall’s homemade mozzarella is complemented beautifully by prosciutto, a lavender honey – ricotta drizzle and a sauvignon blanc vinaigrette. Wine Director Steve Kistler recommends the Emerson Brown Sauvignon Blanc with this dish. You can’t go wrong with this salad from Carpe Diem Wine Bar.
Grilled peach salad (Yield: 4 Servings)
2 whole peaches, pitted
Extra virgin olive oil – as needed
1 oz white wine
Black pepper – to taste
Sea salt – to taste
1 bag of wild arugula
1 lemon, juiced
1 ball of fresh mozzarella
1 package sliced prosciutto
1 Jar of lavender honey
1 Small tub of ricotta cheese
Slice peaches into whole rounds. Each peach should yield 6 slices. Lightly coat in olive oil, white wine, salt, and pepper. Quickly mark one side on hot grill. Toss desired amount of arugula in mixture of lemon juice and olive oil. Spread out on 4 salad plates. Break mozzarella into bite size pieces and place evenly around on top of arugula. Tear prosciutto and place evenly around each dish. Place 3 grilled peach rounds on top. Combine equal parts honey and ricotta cheese, drizzle over the salad. Finish with olive oil, sea salt, and fresh cracked pepper.
Chef Scott Kendall Carpe Diem Napa, CA
The Tipsy Peach From Carpe Diem Napa
The Tipsy Peach From Carpe Diem Napa taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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This grilled peach salad with Chef Kendall’s homemade mozzarella is complemented beautifully by prosciutto, a lavender honey – ricotta drizzle and a sauvignon blanc vinaigrette. Wine Director Steve Kistler recommends the Emerson Brown Sauvignon Blanc with this dish. You can’t go wrong with this salad from Carpe Diem Wine Bar.
Grilled peach salad (Yield: 4 Servings)
2 whole peaches, pitted
Extra virgin olive oil – as needed
1 oz white wine
Black pepper – to taste
Sea salt – to taste
1 bag of wild arugula
1 lemon, juiced
1 ball of fresh mozzarella
1 package sliced prosciutto
1 Jar of lavender honey
1 Small tub of ricotta cheese
Slice peaches into whole rounds. Each peach should yield 6 slices. Lightly coat in olive oil, white wine, salt, and pepper. Quickly mark one side on hot grill. Toss desired amount of arugula in mixture of lemon juice and olive oil. Spread out on 4 salad plates. Break mozzarella into bite size pieces and place evenly around on top of arugula. Tear prosciutto and place evenly around each dish. Place 3 grilled peach rounds on top. Combine equal parts honey and ricotta cheese, drizzle over the salad. Finish with olive oil, sea salt, and fresh cracked pepper.
Chef Scott Kendall Carpe Diem Napa, CA
