Roasted Colorado peach and local micro herb salad | News2 This Morning | CW2 Colorado

COLORADO PROUD

Roasted Colorado peach and local micro herb salad

by Chef Aaron Bennett

August 9, 2007

Ingredients:

2 each Colorado peach
1/4 pint assorted Micro herbs
1 sprig hydroponic mache
2 Tb Cabrales blue cheese
1 ts 25 year aged balsamic
3 TB granulated sugar
3 oz champagne vinegar
1 ts Dijon
1 small shallot
Extra virgin olive oil (Approximately 6 oz)
Kosher salt and cracked black pepper to taste
1 oz melted butter

Method: Cut top and bottom off one of the peaches and cut out the pit carefully, add 2 Tb sugar to melted butter and coat peach well. Roast in a 350 degree oven for about 5-6 minutes or just until the peach starts to soften up. Remove from the oven and let cool completely. In a blender add the other peach diced, sugar, Dijon, vinegar, and shallot, blend until smooth and slowly pour in olive oil to emulsify, add oil until you reach your desired thickness. season with salt to taste. Place roasted peach on plate, toss micro herbs and mache with a drizzle of olive oil and season with salt and pepper to taste.

Stuff the inside if the peach with greens and allow them to spill out of the top. Drizzle the aged balsamic around the plate as well as the vinaigrette, garnish the top of the salad and the plate with the Cabrales blue cheese, crack a little black pepper right on the plate and call it done.