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Grilled Summer Peach Salad

40 min  |
4 Servings
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Ingredients

Vinaigrette

  • ¼ cup orange juice
  • ¼ cup lemon juice
  • 2 tbsp honey
  • ½ tsp kosher salt
  • ¼ cup roasted hazelnuts finely chopped
  • ¼ cup vegetable oil
  • 2 Tablespoons hazelnut oil

Grilled Peaches

  • 4-5 peaches: halved and pitted
  • 2 tbsp sugar
  • ½ tsp salt
  • ¼ cup olive oil

Salad

  • 1/3 cup fennel, sliced 1/8” thick with a mandolin or sharp knife
  • 1/3 cup radishes, sliced 1/8” thick with a mandolin or sharp knife
  • 1/3 cup cilantro or coriander leaves
  • 3-4 cups arugula
  • 3 heads Belgium endives: halved, cored, and cut into ½” thick pieces
  • 3/4 cup goat cheese
  • 8-10 slices of prosciutto

By Matthew Stowe

From Okanagan region to the Niagara greenbelt, locally grown peaches are a summertime favourite across Canada. This salad was inspired from the flavours often enjoyed from Kronenbourg 1664 Blanc. Notes of white peach, slight bitterness embodied by the endives, subtle spice with arugula, a hint of coriander, and citrus which were all used for the dressing to tie everything together. All of these flavour profiles can be found in a bottle of Kronenbourg 1664 Blanc, or in this delicious summer salad. Either way, they are the perfect pair!

Ingredients

Vinaigrette

  • ¼ cup orange juice
  • ¼ cup lemon juice
  • 2 tbsp honey
  • ½ tsp kosher salt
  • ¼ cup roasted hazelnuts finely chopped
  • ¼ cup vegetable oil
  • 2 Tablespoons hazelnut oil

Grilled Peaches

  • 4-5 peaches: halved and pitted
  • 2 tbsp sugar
  • ½ tsp salt
  • ¼ cup olive oil

Salad

  • 1/3 cup fennel, sliced 1/8” thick with a mandolin or sharp knife
  • 1/3 cup radishes, sliced 1/8” thick with a mandolin or sharp knife
  • 1/3 cup cilantro or coriander leaves
  • 3-4 cups arugula
  • 3 heads Belgium endives: halved, cored, and cut into ½” thick pieces
  • 3/4 cup goat cheese
  • 8-10 slices of prosciutto

Instructions

For the Vinaigrette:

Step 1

Combine all ingredients except for oil in a bowl and whisk well until combined.

Step 2

Slowly drizzle in oil until fully incorporated.

Step 3

Store in the refrigerator until ready to use.

For the Peaches

Step 4

Combine all ingredients in a bowl and toss well until peaches are evenly coated.

Step 5

Place cut side down on a preheated grill and cook for 2-3 minutes.

Step 6

Turn the peaches over and cook for 1 more minute.

Step 7

Remove from the grill and cut into wedges.

To Serve

Step 8

Arrange grilled peaches around a serving plate or bowl leaving a large area in the center to pile the salad.

Step 9

In a mixing bowl, combine the shaved vegetables, arugula, cilantro, and endives Toss mixture with vinaigrette until evenly mixed.

Step 10

Place salad in the center of the plate so the peaches are visible.

Step 11

Add slices of prosciutto on top and around the salad.

Step 12

Sprinkle small pieces of goat cheese all over the salad.

Step 13

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy