Chef Zach Walrath
Juicy peaches simply scream summer. Chef Walrath of The Florentine in Chicago acknowledges the in-season fruit by grilling the flesh, slicing it up, then tossing it all together in a refreshing salad enhanced with Buffalo mozzarella, cherry tomatoes and a housemade Dijon mustard vinaigrette.
1/2 shallot, minced
1/4 cup red wine vinegar
1 tbsp. Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper, to taste
1 peach, cut in half
10 bite-size balls Buffalo mozzarella
1/4 red onion, sliced thin
10 heirloom cherry tomatoes, cut in half
2 cups arugula
1. For Dijon vinaigrette, in small bowl, combine minced shallot, red wine vinegar and mustard. Slowly drizzle in oil while whisking mixture to emulsify. Season with salt and pepper to taste. Set aside.
2. In separate bowl, toss peach with a little oil, salt and pepper. Place on hot, well-oiled grill and cook until just softened, around 3 minutes per side. Place peach in mixing bowl covered with plastic wrap and let cool and soften. Once cool, cut peach into thin slices.
3. To assemble, toss all ingredients together in bowl. Drizzle with a couple tablespoons of Dijon vinaigrette. Season with salt and pepper to taste.