Peach, Watercress, Pecan & Parma Ham Salad with Orange Blossom Dressing скачать в хорошем качестве

Peach, Watercress, Pecan & Parma Ham Salad with Orange Blossom Dressing

Ingredients For the salad 3 ripe peaches 1 tbsp olive oil 100g watercress 1 red endive, leaves separated 12 slices of Parma Ham 30g pecans, lightly toasted, roughly chopped. Flaky sea salt and freshly ground pepper For the dressing 1/2tsp orange blossom water 2 tbsp lemon juice 1 tbsp maple syrup 3 tbsp olive oil 1 tbsp finely grated Parmigiano Reggiano Cheese Method Start by placing the pecans in a hot non-stick pan and tossing gently until they start to release their nutty aroma, this should take 5 to 6 minutes, be careful not to let them burn. Set aside to cool. Cut the peaches in half, remove the stones, then cut each half into 3 wedges. Place in a bowl, drizzle with olive oil, add a pinch of salt and pepper, then toss well. Place a griddle pan over a high heat and leave for a few minutes. Carefully place the peach slices onto the pan and griddle for a minute or so on each side. You want the peaches to have lovely griddle marks. Remove from the pan and leave to cool. To make the dressing place all the ingredients in a bowl and whisk until you have a thick dressing. To serve, start by placing the peach, endive, watercress and Parma Ham in rustic little piles on each plate, spoon over the dressing and sprinkle with the chopped roasted pecans. Serve with a Bourgogne White, such as a Rully White