Presentation by food stylist
Grilled Peach Salad with Hazelnuts and Minus 8 Micro Sprouts
Chef Mark Picone, Serves 4,
This is an appealing way of incorporating a warm, grilled fruit into the salad course
Hazelnuts are a natural flavour boost to both the peaches and sprouts.
Ingredients
2 – 4 peaches, washed and cut into wedges
15 ml olive oil
5 ml thyme, fresh, chopped
Salt, freshly ground pepper
1. Pre-heat grill until hot.
2. Drizzle olive oil on peaches and season with thyme, salt and pepper.
3. Place on grill but do not turn. We are looking for marks on one side only.
4. Remove to platter and set aside.
Mirco Sprouts
250 gm micro sprouts – cleaned (you can use any small greens of your choice)
Splash
20 gm hazelnuts, toasted (skins removed) and chopped
1 shallot, small, peeled and minced
15 ml Dijon mustard, course grain
30 ml Minus 8 Icewine vinegar
125 ml olive oil **
Salt, freshly ground pepper
1. Combine ingredients and taste.
2. Correct seasoning as required
** You could combine 25 ml of hazelnut oil and 100 ml olive oil.
Plating
1. Place 3 wedges of grilled peaches in a circular fashion on plate.
2. Gently toss sprouts with a small amount of dressing. They should not be over
dressed – just enough to graze the small leaves.
3. Place on top of peaches and splash with extra dressing as required.
