Frisée Salad with Grilled Peaches, Corn & Prosciutto

Name: Frisée Salad with Grilled Peaches, Corn & Prosciutto
Yield: 2-3 servings
Ingredients: 2 Tbsp / 20 g Shallot, minced; 2 Tbsp / 28 g Sherry Vinegar; ¼ tsp / 2 g Salt; ¼ tsp / 2 g Sugar; 1 ½ Tbsp / 21 g Extra virgin olive oil; as needed Frisée, trimmed and washed; 4 Peaches, quartered, pit removed and discarded; 1 ½ Tbsp / 21 g Cooking oil; 2 Corn, peeled and kernels cut from the cobb; ½ tsp / 4 g Salt; as needed Prosciutto; as needed Feta

Grilling is one of the best preparations for stone fruit. Here, it's used in a warm salad of frisée, roasted corn, prosciutto, and feta cheese.

Recipe byJP Cosme

Makes2-3 servings

DietariesGluten-free

Ingredients

Ingredient quantities shown in U.S. units.

Vinaigrette

2 Tbsp20 gShallot, minced
2 Tbsp28 gSherry Vinegar
¼ tsp2 gSalt
¼ tsp2 gSugar
1 ½ Tbsp21 gExtra virgin olive oil

Salad

as neededas neededFrisée, trimmed and washed
44Peaches, quartered, pit removed and discarded
1 ½ Tbsp21 gCooking oil
22Corn, peeled and kernels cut from the cobb
½ tsp4 gSalt

Assembly

as neededas neededProsciutto
as neededas neededFeta

Method

Vinaigrette

In a small bowl, combine minced shallots, sherry vinegar, salt, and sugar. Let sit for at least 20 minutes to macerate the shallots.
Add extra virgin olive oil and stir to combine.

Peaches

Heat up a cast-iron pan on high until it starts to smoke and add a teaspoon of cooking oil. Add the peaches flesh side down. Sear for about 2-3 minutes or until charred. Turn peaches onto the other flat side and sear again for the same amount of time. Season with a touch of salt and set aside to cool.
In the same pan, add the rest of the oil and add the corn kernels. Be careful during this process as the corn will pop out of the pan. A lid would be helpful during this cooking process.
Season with salt and cook for 3-4 minutes or until tender and browned.
Set aside to cool.

To Assemble

In a bowl, add frisée and season with a touch of salt. Dress with the vinaigrette and toss.
To plate: first add the dressed frisée to a serving platter followed by a spoonful of corn around, then a few pieces of charred peaches. Garnish with prosciutto and feta crumbles. Finally, drizzle the vinaigrette over everything.