Name: Grilled peaches with pickled onions, rocket, and parmagiano cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 peaches, quartered, stone removed; 100g baby rocket; 60g Parmigiano reggiano cheese, shaved; 1 red onion, peeled, cut into 1cm wide wedges; 165.00 ml red wine vinegar; 123.75 gm dry red wine; 70.95 gm caster sugar; 1 large shallot, finely chopped (1/3 cup); 56.88 gm extra-virgin olive oil; 62.50 ml white wine vinegar; 57.20 gm honey; 20.00 ml finely chopped fresh thyme

Grilled peaches with pickled onions, rocket, and parmagiano cheese

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savor summer's sweetest stone fruit with a delectable grilled peach salad by Curtis Stone.

Ingredients:

4 peaches, quartered, stone removed
100g baby rocket
60g Parmigiano reggiano cheese, shaved
1 red onion, peeled, cut into 1cm wide wedges
165.00 ml red wine vinegar
123.75 gm dry red wine
70.95 gm caster sugar
1 large shallot, finely chopped (1/3 cup)
56.88 gm extra-virgin olive oil
62.50 ml white wine vinegar
20.00 ml finely chopped fresh thyme

Instructions:

To make the pickled onions, in a small saucepan, combine onion, vinegar, wine, and sugar. Bring to a boil over high heat, then simmer for about 2 minutes until the onions turn pink. Remove from heat and let cool to room temperature. Refrigerate until cold, then drain before using.
To make the honey vinaigrette, whisk together shallot, oil, vinegar, honey, and thyme in a medium bowl until well combined. Season with salt and pepper to taste. Chill in the refrigerator until cold.
Prepare the salad by preheating the barbecue until it's nice and hot. In a medium bowl, delicately mix the peaches with 3 tablespoons of the honey vinaigrette. Add salt and pepper for flavor. Grill the peaches for about 2 minutes on each side until you see those lovely grill marks. Once done, move the peaches to a tray to cool down to room temperature.
Toss rocket, drained pickled onions, and half of Parmigiano cheese in a large bowl. Drizzle with more honey vinaigrette to coat. Season with salt to taste. Serve.
Transfer the salad to a large platter or distribute it among 8 plates. Place the peaches next to the salad and sprinkle the leftover cheese on top. Drizzle extra vinaigrette around the salad and serve promptly.

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