Recipe: Grilled Peach Salad with Ricotta and Prosciutto
Grilled Peach Salad with Ricotta and Prosciutto
Wine pairing: Va Piano Sauvignon Blanc
With grilled peaches, creamy ricotta, and savory prosciutto, this salad is all about enjoying the seasons with a combination of winning flavors. Chef Jason Wilson pairs this with Va Piano’s Sauvignon Blanc—its crisp minerality highlights the caramelized sweetness of grilled peaches and provides a clean contrast to the ricotta and Marcona almonds.
2 Tbsp honey
1 1/2 Tbsp Va Piano Sauvignon Blanc
3 Tbsp extra-virgin olive oil (divided)
1 Tbsp kosher or sea salt (divided), plus extra for finishing
1 tsp black pepper
1 tsp finely chopped Fresno chile
4 peaches, skin on, pitted, and cut into large wedges
2/3 cup ricotta
Bunch of scallions, trimmed and tops separated from whites
2 cups arugula
10 leaves mint, torn
5 leaves basil, torn
8 thinly sliced prosciutto
2 Tbsp Marcona almonds
In a bowl, combine honey, wine, 1 tablespoon oil, 2 teaspoons salt, pepper, and chile. Add peaches, mix well, and set aside for 30 minutes to marinate.
In a small bowl, combine ricotta and 1 tablespoon oil. Set aside.
Preheat grill to high heat.
Grill peaches for 30 to 60 seconds on each side, until dark grill marks develop on the flesh side and light color can be seen on the skin. (Reserve marinade for later.) Transfer peaches to four plates.
Grill scallion tops and whites for 3 to 4 minutes on each side, until they have dark grill marks. (We want different textures and char marks.) Transfer scallions to a cutting board and chop them into large chunks.
To the reserved peach marinade, add the remaining 1 tablespoon oil, remaining 1 teaspoon salt, and scallions.
On a serving platter or individual plates, arrange arugula, peaches, ricotta mixture, herbs, prosciutto, and almonds. Drizzle scallion vinaigrette on top and season with salt.
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Excerpted from Washington Wine + Food: The Cookbook by Julien Perry. Photographs by Charity Burggraaf. Copyright 2020 by Julien Perry. Recipes copyright © 2020 by Chef Jason Wilson, Fire & Vine Hospitality. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.