🥗 Grilled Peach Salad with Bresaola della Valtellina IGP
A refined and tasty summer salad, perfect as a light appetizer or a fresh main course 🍑🧀🍷
Introduction
When summer kicks in, nothing is better than a fresh, light dish rich in contrasts. This salad with grilled peaches and Bresaola della Valtellina IGP is the perfect idea for an elegant appetizer or a quick and healthy main course.
The sweet and aromatic flavor of peaches pairs perfectly with Bresaola, the goat cheese adds creaminess, and the arugula brings a slightly bitter note. All topped off with a delicate apple cider vinaigrette. A surprising mix, ideal for impressing with simplicity. 🌿☀️
📝 Ingredients (for 4 people)
- 20 slices of Bresaola della Valtellina IGP
- 4 yellow-fleshed peaches
- 100 g of fresh goat cheese
- 4 tablespoons of extra virgin olive oil
- 1 bunch of arugula
- 1 tablespoon of apple cider vinegar
- 1 sprig of rosemary
- Salt and black pepper to taste.
👩🍳 Step-by-step preparation
- Cut the peaches in half, remove the pit, and transfer them to a bowl with 1 tablespoon of oil, chopped rosemary, a pinch of salt and pepper.
- Let them marinate for a few minutes, then drain and grill them on a hot grill for about 2 minutes per side.
- Arrange the slices of Bresaola on the plates, creating waves for a more elegant visual effect.
- Add the grilled peaches, distributing them over the bresaola.
- Prepare a vinaigrette with the remaining extra virgin olive oil, apple cider vinegar, salt and pepper, and dress the salad.
- Finish with a handful of fresh arugula and crumbled goat cheese.
- If desired, serve with toasted whole grain bread for added crunch.
🍷 Recommended wine
Pair with a glass of Spumante Terrazze Retiche di Sondrio IGT, fresh and aromatic, ideal for enhancing the sweetness of the peach and the delicacy of the bresaola.
Images of the dishes are purely indicative and may not exactly correspond to the recipe
