Romancing the Peach
When peaches arrive, nearly bursting from their velvety suits, it is cause for celebration. I
mark my calendar for peach season and fit them into every menu of the summer.
Our local celebrity peach farmer, Mr. Buddy (a Louisiana legend), hauls peaches to the Red Stick Farmer's Market from June through September. I imagine strolling through his orchard beneath the leafy canopy and plucking the plump fruits, their perfume provoking “pick me!”
Who can resist a fresh peach, eaten out of hand with a stack of napkins? It’s a close-your-eyes-and-savor-this-moment experience. Such a happy coincidence that these gems grow right in our midst.
Every Saturday, I bring them home by the dozen, intending to whip up something
delicious and before I know it, they have vanished.
This time I got to work before the tasters swooped in, deciding to add some sizzle to accent the sweet.
For a quick and company-worthy salad, I grilled quartered peaches and arranged them
with creamy Burrata and silky prosciutto atop a bed of lightly dressed arugula. With a hunk of good bread, you have something fancy in a hurry.
Though peach season will not last forever, there is no end to their enjoyment. Be sure to
pick a peck, whether straight from the tree or from your local market. The sweet perfume will remain.
Grilled Peach Salad
This combination of textures makes for a memorable Summer salad
Makes 2 servings
- 2 firm-ripe peaches, pitted and cut into quarters
- 1 teaspoon vegetable oil
- 2 handfuls fresh arugula or other salad greens
- 1 tablespoon olive oil
- coarse salt and pepper
- 4 paper-thin slices prosciutto
- 2 small balls of Burrata, each cut into quarters
- 2 teaspoons balsamic vinegar, really just a drizzle (use your best one here)
- Heat a grill pan over medium heat.Brush the cut sides of the peaches with the vegetable oil.
Grill the peaches for a few minutes on each side until just tender and warmed through.
Toss the arugula with the olive oil in a medium bowl. Sprinkle with salt and pepper and toss
again and transfer to a serving platter.
Arrange the prosciutto, Burrata, and grilled peaches over the greens.
Drizzle the salad with the balsamic vinegar and serve.