Peach Salad With Bellini Dressing
12
- Prep Time10 min
- Total Time10 min
- Makes4 servings
(Produced by Sun Ngo and Aimee Nishitoba; Photo, Erik Putz; Food styling, Ashley Denton; Prop style, Madeleine Johari)
With champagne vinegar and peach jam in the Bellini-inspired dressing, aromatic basil leaves and tender grilled peach slices, it’s a treat you’ll want to make all season.
Ingredients
2 large peaches, cut into 1/2-in. wedges
1/4 cup peach jam
2 tbsp extra-virgin olive oil
2 tbsp champagne, vinegar
pepper
8 slices speck, (or prosciutto)
1/2 cup basil leaves
250 g ball burrata
flaked sea salt, (optional)
Instructions
Preheat barbecue to medium.
Oil grill. Grill 2 large peaches cut into ½-in. wedges until just tender and slightly charred, 1 to 2 min per side.
Whisk ¼ cup peach jam with 2 tbsp each extra-virgin olive oil and champagne vinegar in a small bowl. Season with pepper.
Arrange peaches, 8 slices speck (or prosciutto) and ½ cup basil leaves on a large platter.
Top with a 250-g ball of burrata, roughly torn into large pieces. Drizzle dressing overtop.
Season with pepper and sprinkle with flaked sea salt, if desired.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
