Chef Becky demonstrated how to make these at Sunday’s Pick and Jam. Here’s the recipe for those who couldn’t make it!
Ingredients
Serves 4
4 medium to large, ripe peaches, peeled and quartered
2 oz thinly slices pancetta or bacon
8 oz or 8 cups baby lettuce mix, rinsed and spun dry
Mustard Vinaigrette:
1 small shallot finely chopped, or 1 tablespoon
1⁄4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon + 1 1⁄2 teaspoons champagne vinegar
1 1⁄2 teaspoons Dijon mustard
5-6 Tablespoons extra virgin olive oil
Preparation:
Prepare the peaches for grilling:
If largish peaches cut in quarters and wrap each quarter of peach in a 4-6 inch strip of pancetta. If smaller, cut in half and wrap each half in pancetta. On a hot grill lay the peaches on one side and grill for 2-3 minutes until pancetta is crispy and turn to other side. If using a half peach, grill the cut side down for 3-5 minutes, then turn over and grill the skin side until the pancetta is crispy and the cavity of the peach is releasing its’ juice.
Make the Vinaigrette:
Put the shallots in a bowl with the vinegar lemon juice and salt and let sit for 10-15 minutes Then add the Dijon mustard and whisk in the olive oil but do not emulsify. Add one twist of fresh ground black pepper.
Toss greens in the vinaigrette and divide between four plates lay pancetta wrapped peach quarters on top and serve.
Chef Becky demonstrated how to make these at Sunday’s Pick and Jam. Here’s the recipe for those who couldn’t make it!