Peaches With Speck and Orange Blossom

Submitted by Brookelynne26

"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: 10mins
• Ingredients: 11
• 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.