Make the most of the stone fruit season with Curtis Stones delicious grilled peach salad.
- For the pickled onions: In a small saucepan, combine the onion, vinegar, wine, and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 2 minutes, or until the onions are pink. Remove the pan from the heat and set aside to cool to room temperature. Cover and refrigerate until cold. Drain the onions before using.
- For the honey vinaigrette: In a medium bowl, whisk the shallot, oil, vinegar, honey and thyme until combined. Season to taste with salt and pepper. Cover and refrigerate until cold.
- Meanwhile, for the salad: Preheat the barbecue to high heat. In a medium bowl, gently toss the peaches with 3 tablespoons of the honey vinaigrette to coat. Season with salt and pepper. Grill the peaches for about 2 minutes on each cut side, or until grill marks form. Transfer the peaches to a small tray and set aside to cool to room temperature.
- To serve: In a large bowl, toss the rocket, drained pickled onions, and half of the Parmigianao cheese with enough of the remaining honey vinaigrette to coat. Season the salad to taste with salt.
- Place the salad on a large platter or divide it among 8 plates. Arrange the peaches next to the salad and garnish with the remaining cheese. Drizzle more of the remaining vinaigrette around the salad and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set