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Grilled Peach Salad with Ricotta and Fermented Corn

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

This recipe works best in concert with two others: homemade ricotta and fermented corn. It's definitely incredible with store-bought ricotta and corn salsa from Trader Joe's, if you prefer to substitute. When Oregon peaches are in season, this grilled peach salad belongs on your summer cookout menu.

 1 slice levain or any rustic bread
 ½ peach (grilled)
 1 small handful of arugula
 ⅛ red onion, thinly sliced
 ¼ cup fermented corn (or corn salsa)
 1 tbsp ricotta
 ½ oz apple cider vinegar
 ½ oz olive oil
 black pepper
1

Turn on the grill, then gather and prep your ingredients.

2

Butter the bread and place it on the grill butter side down.

3

Lightly coat the peach in olive oil and place face-down on
the grill.

4

While grilled items are cooking, place corn and onion in a mixing bowl.

5

When the grilled items are good and marked, remove from the grill.

6

Cut the peach into bite-size pieces and add it to the mixing bowl.

7

Add arugula and season with salt and black pepper.

8

Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.

9

Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.