Grilled Peach, Mozzarella, and Arugula Salad, inspired by Chicago Food + Wine

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This salad had been on my mind for a while. Something similar was on the cover of Food & Wine in July, and every time I saw it on my coffee table I reminded myself to make it. Then at the Chicago Food + Wine Festival, Element Collective, the restaurant group that includes Nellcote and Old Town Social, was serving a peach and burrata salad with pea shoots and toasted sunflower seeds. It was the first thing I had at the Grand Tasting, and something I told everyone that they had to try.

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Today I decided to create my own salad based on the one I tasted on Saturday. This recipe for Grilled Peach, Mozzarella, and Arugula Salad is easy, elegant, and scalable. Plus it’s a great savory way to enjoy fresh peaches, which are in season right now. I used a fresh mozzarella to prepare this salad, since my grocery store apparently doesn’t sell burrata. Burrata is a type of mozzarella with a creamy center which would result in a richer flavor pairing. I love the combination of the sweetness of the peaches and balsamic reduction with the crisp fresh arugula, creamy mozzarella, and crunchy toasted pine nuts.

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If you wanted to turn this into a slightly heartier meal, create a pizza!

Grilled Peach, Mozzarella, and Arugula Salad, inspired by Chicago Food + Wine

Yields 2

10 minCook Time

10 minTotal Time

Save Recipe

Ingredients

  • 1/2 cup Balsamic Vinegar
  • 2 cups Fresh Arugula
  • 2 ripe Peaches
  • 2 tablespoons toasted Pine Nuts
  • Fresh Mozzarella or Burrata
  • 1-2 tablespoons of Olive Oil

Instructions

  1. Start by making a balsamic reduction. Pour the balsamic vinegar into a small saucepan and heat over medium heat. Bring to a steady boil, stirring occasionally until the vinegar reduces by half and thickens.
  2. I chose to keep the skin on the peaches, but you could boil the peaches for 1 minute, then soak in an ice bath for 1 minute, and peel off the skin. Then slice the peaches in half and remove the pits. Either using a grill or a grill pan, grill the peaches for 1-2 minutes until grill marks form. I did drizzle just a touch of olive oil on my grill pan first to prevent any sticking.
  3. Toss the arugula in a bit of olive oil, and divide it between two plates. Then top with the peaches, slices of the mozzarella, and a sprinkle of the pine nuts.
  4. Drizzle the balsamic vinegar reduction over and serve.
http://thekittchen.com/grilled-peach-mozzarella-and-arugula-salad/

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