900 Wall Peach Salad


900 Wall
Bend | 900wall.com
Chef Clifford Eslinger

Salad with Peaches, Arugula, Goat Cheese and Honey

Makes 4 servings | Approx. time: 10 minutes

4 ripe peaches cut in half, pits removed
8 very thin slices of prosciutto
2 cups baby arugula leaves
8 ounces fresh goat cheese
1 cup Marcona almonds
8 ounces honeycomb
Extra virgin olive oil
Salt and pepper

Sear the peaches cut-side-down in a cast iron pan over medium-high heat with a small amount of oil until the peaches are darkly browned. Remove from pan and cut each half peach into 4 pieces. Toss the arugula in a bowl with some extra virgin olive oil and the salt and pepper. Dish arugula out among the 4 plates and arrange the peach slices on top. Tear prosciutto into smaller pieces and lay over the peaches on each plate. Crumble the goat cheese evenly on the salad. Divide the honeycomb among the 4 plates in small chunks dropped from a spoon.


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