Grilled Peach and Butter Lettuce Salad
1 Each Head of Hydroponic Butter Lettuce
8 Oz Mache, washed
2 Each Peaches (almost ripe)
2 Tbsp Olive Oil
6 Oz Goat Cheese (Fresh Chevre)
4 Oz Candied Walnuts
*White Balsamic Vinaigrette
6 Fl Oz White Balsamic Vinegar (also called Golden)
2 Egg Yolks
1 Tbsp Dijon Mustard
6 Each Mint Leaves, washed
8 Fl Oz Light Olive Oil
Salt and Pepper, to taste
Using a food processor, add the egg yolks, mustard and balsamic vinegar, and mix for 30 seconds. Gradually add the oil, if the mixture is too thick add a little water, too thin add more oil. Add the mint, salt and pepper; mix for a further few seconds. The consistency should light and be creamy.
Cut the peaches in quarters, toss with olive oil and black pepper, place on a hot grill until a little chard. Lightly dress the greens with the balsamic dressing. Build the salad starting with the greens then cheese, nuts and peaches.
This is a great summer salad, stone fruit is in abundance during the summer months with some incredible varieties hitting the market full of sugar and flavor. Enjoy!