Peaches With Speck and Orange Blossom

From Ottolenghi The Cookbook. Make sure you use nice ripe peaches. Grilling the peaches can be skipped if you wish, it just adds a bit a smokiness to the salad. Speck is a juniper flavored Italian cured ham. If you cannot find it you may substitute prosciutto or pancetta. 50 grams is equal to about 2 ounces.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 5  ripe  peaches
• 1  tablespoon olive oil
• 2  endives, leaves separated
• 50  g watercress
• 50  g  baby chard leaves
• 100  g speck, thinly sliced (10-12 slices)
•  coarse sea  salt and black pepper

• Dressing

• 3  tablespoons  orange blossom water
• 1  tablespoon  balsamic vinegar
• 1  tablespoon maple syrup
• 3  tablespoons olive oil

Directions

1. Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
2. Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
3. Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
4. On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.