Ingredients
2 large ripe peaches, halved and stones removed
extra virgin olive oil
2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried
freshly grated Parmesan cheese
½ a bunch of fresh mint (15g), smallest leaves picked
GOAT'S CHEESE DRESSING
55g crumbly goat’s cheese
5 tablespoons extra virgin olive oil
1 lemon
1 tablespoon walnut oil
20g Parmesan cheese, freshly grated
Method
- To make your dressing, put the goat’s cheese in a pestle and mortar with a little sea salt and black pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.
- Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates.
- Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully.
- Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!
- PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.
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