White Peach Salad Recipe
Ingredients
- 3‐4 White Peaches
- 2 cups Arugula
- 4 Small balls Buffalo Mozzarella
- 1 loaf Pumpernickel Bread
- Fresh cracked Pepper
- Sea salt
- !Dressing
- 1/2 cup Olive Oil
- 5 TBL lemon juice
- 2 tsp sugar
- Pinch salt
Instructions
- For the dressing, mix all the ingredients and set aside.
- Start by cleaning and segmenting the peaches. Macerate them in the dressing.
- Slice the pumpernickel bread thinly and toast.
- Cut the mozzarella into even wedges and divide evenly between 4‐6 cold plates.
- Season the mozzarella with sea salt and pepper.
- Balance some peaches on the cheese evenly divided between the plates
- Toss a couple leaves of arugula over the peaches and add a couple slices of pumpernickel bread.
- Drizzle some of the dressing over everything.
Author: Chef Matthew Neele
While in high school, Matthew worked in the kitchen of Chef Jean Pierre of Union League in New Haven Ct USA. In 2008 he went on to study culinary and the arts at ICA in Stellenbosch, South Africa. Here is where he staged, trained, and started to grow in the field working with many of top South African chefs. In returning State side at the end of 2010 he became Pastry chef at Heirloom at the Study at Yale Hotel. Staging at some of the top establishments in the world, at 21 years he feels the need to never stop learning, and indulging in new experience and cultures.
