- 30 to 45 minutes
- Serves 2 to 4
This is a simple recipe to pull out when peaches are in season. There is a little spice in the vinaigrette, but it gets mellowed out by the cheese and the sweetness of the peaches.” – Kent Domas, Local Foods (Tanglewood)
Jalapeño Champagne Vinaigrette
- 1 cup jalapeño jelly
- 1 cup champagne vinegar
- 3 Tbsp shallots, diced
- 2 Tbsp jalapeño (seeds removed)
- 1 Tbsp Sambal (or any other hot sauce)
- 3 cups olive oil
- salt and pepper (to taste)
- 2–4 slices thick cut sourdough or ciabatta (or any crusty bread good for grilling)
- 2–4 peaches (depending on size); halved and pitts removed
- 1/2 cup goat cheese (Pure Luck from Dairy Maids is a favorite)
- 2 cups arugula, or other spicy bitter green
- 1/2 cup pecans, toasted and chopped
- jalapeño champagne vinaigrette (above)
- mint leaves, torn
- basil leaves, torn
- Combine first 5 ingredients, then drizzle and whisk in olive oil.
- Brush peach halves with olive oil, season with salt and pepper, and place on the grill until charred and warmed through.
- Lightly brush bread slices with olive oil and grill till crusty.
- Remove peaches and bread from the grill.
- Brush bread with a schmear of goat cheese; slice peaches and arrange on top of the goat cheese.
- Dress arugula and torn herbs with dressing, and place on top of peaches. Sprinkle with toasted pecans and drizzle with extra dressing.
Note from the Chef: You can substitute burrata for goat cheese if necessary. Another nice addition is slices of good prosciutto or speck.
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