Portland | noblerotpdx.com
Chef Leather Storrs
Grilled Peaches with Goat Cheese and Arugula with Bacon Vinaigrette
Makes 4 servings | Cook time: 20 minutes
2 ripe peaches, pitted and halved
1 tablespoon olive oil
1 small shallot, minced (reserve 1 tablespoon)
1 tablespoon minced parsley
Goat cheese, crumbled
Optional: 4 slices bacon, cooked & crumbled
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2-3 tablespoons extra virgin olive oil
Red onion slices
Halve and pit peaches. Season them with salt and pepper, and char them on a grill. If you flip them and blast the skin side, you can probably slip off the skin. In a skillet over medium-low heat, sauté your shallots and parsley in olive oil until shallots are translucent, about 5-6 minutes. Mix some goat cheese with shallots and parsley. Place a spoonful into the peach cavity. If you’re craving meat, cook some bacon and chop it. Save the fat. Stir sherry vinegar into your Dijon mustard. Add the tablespoon of reserved shallots to your mustard mix. Oil it with half bacon fat and half olive oil or just olive oil. Season it with salt and pepper. Broil the peaches until the cheese starts to melt. Bonus points for a little color on the cheese. Put arugula in a big bowl. Add sliced red onion. When the peaches come out, pour any juice into the arugula. Supplement with your sherry vinaigrette (if it has bacon fat in it, keep it warm), but go easy. Put a peach on a pile of arugula and sprinkle some chopped bacon for extra flavor.
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