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Grilled peach salad with bresaola & a creamy dressing
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Ingredients:
  • 4 just-ripe peaches
  • a few fresh rosemary leaves finely chopped
  • olive oil
  • some woody herb stalks or branches (such as rosemary or thyme) optional
  • 1 tablespoon red wine vinegar
  • extra virgin olive oil
  • 1 teaspoon natural yoghurt or crème fraîche
  • 12 slices quality bresaola or Parma ham
  • a few sprigs fresh tarragon leaves picked
  • 2 handfuls rocket washed and spun dry
  • 50 g goat's cheese crumbled
Instructions:
  • Preheat a barbecue or griddle pan until hot. Cut the peaches in half and remove the stones. Toss with rosemary, olive oil, salt, and pepper. Grill peaches for a couple of minutes on each side until charred. Combine vinegar, extra virgin olive oil, yoghurt or crème fraîche, salt, and pepper in a bowl. Whisk until mixed well. Arrange bresaola on plates, place grilled peaches on top. Toss tarragon, rocket in dressing, and top the salad. Finish with a drizzle of olive oil, crumbled goat's cheese, and enjoy!

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