Takes 60 min; Feeds 3-4
Ingredients for Grilled Nectarine and Prosciutto Salad
- 2 nectarines, sliced in half, pit removed
- 12 slices prosciutto
- 1/2 large watermelon radish, sliced thinly
- 1 can chick peas, rinsed and drained until dry
- 2 balls burrata cheese
- 1 tsp red peppercorns, crushed
- Handful raspberries
- 1 baguette, toasted with oil
- 2 tbsp canola oil
- 1 head garlic
- Juice of 1 lemon
- 3 tbsp agave
- 1/3 cup Branche olive oil
- Flaked sea salt
- Micro arugula and basil for garnish
Method
Cut the top of the garlic bulb off and place it in a satchel of foil. Drizzle with a tbsp olive oil and a pinch of salt. Roast in a 400F oven for 50 min.
While the garlic roasts add 2 tbsp canola oil to a frying pan over medium heat. Pat chick peas dry first. Fry them with a pinch of salt until crispy ~ 6-7 min. Set aside.
Wipe out the pan and pour in 2 tbsp agave. Place the nectarines flesh side down and cook over medium heat until golden and warmed through. This takes about 4-5 min. Set aside.
In a small bowl whisk together olive oil, lemon juice, 1 tbsp agave and a pinch of salt. Taste and adjust seasoning as needed.
When the garlic has 10 minutes left, slice your baguette into crostini and drizzle lightly with olive oil. Toast until golden ~ 6-8 min.
When garlic is done (and cool enough to touch) squeeze cloves out and smear on baguettes. Top with a little salt.
In a large serving bowl combine your nectarines, slices of prosciutto, radish, chick peas, burrata and raspberries. Top with micro arugula, basil and peppercorns. Drizzle with lemon oil. Serve with garlic toasts.
Quintessential summer:) And boy do I have more ideas for you:
- Fire Roasted Panzanella with Black Raspberry Balsamic
- Steak and Poblano Tacos with Raspberry Salsa
- Italian Sliders with Olive Salad
- Lemon Butter Lobster Rolls
- Party Wings with Strawberry Viognier Glaze
