Café Padrino Recipes

Grilled Peach and Arugula Salad

Yield 4 Servings

Peach Dressing

• 1½ ea Fresh Ripened Peaches Halved and De-Seeded
• ¼ C White Balsamic
• ½ ea Peeled and Minced Shallot
• 1oz Light Amber Agave Nectar (may sub with honey)
• ¾ C Extra Virgin Olive Oil
• TT Salt and White Pepper

*Add the first three ingredients in a blender and set on high and blend the ingredients. Once they are all blended start to add the olive oil little at a time to emulsify. Adjust the flavor with salt and white pepper.

Salad

• 2 ½ ea Fresh Peaches Halved and De-Seeded
• 2 ½ oz Arugula washed and spun dry
• 2 ½ oz Red Lola Rosa Leaf lettuce
• 2oz Fresh Fennel Sliced Super Thin
• 3oz Red Grapes cut in Half
• 6oz Roasted Sliced Almonds Tossed in EVOO
• 6oz Feta Cheese Crumbled
• 2ea Sliced Artisan Bread

*Turn on your grill to preheat it before you grill the Peach halves and Bread. Start washing your greens with cold running water then spin dry them, set aside in the refrigerator with a damp paper towel on top. Slice your fennel super thin on a mandolin and place them in ice water, set aside. Grill the peaches and bread by first brushing them with olive oil and placing them on the grill to get a nice char. Once they get the nice color set them aside and cut them in half and let cool to room temp, slice the bread on a bias and set aside. At this point you can now compose the salad, add the lettuces, fennel, and grapes in a bowl and toss them with the vinaigrette. Divide it to 4 plates and then top them with each with 1 ½ oz each of almonds and feta cheese, place 2 peach quarters on each side and then top the salad with one of the grilled bread points you cut. Now enjoy…

Created by executive chef, Anastacio Rodriquez