We asked local chef-entrepreneur Lindsey Noto for her take on the perfect summery, feminine dish. A member of Les Dames d'Escoffier, King is a Chef/Partner at Feast Catering & Culinary Kitchen, and a co-founder of Croux, the Birmingham-based app connecting talent with opportunities in the hospitality industry.
Ingredients:
3 fresh, firm peaches
Cream
8 oz mascarpone cheese
8 oz Greek yogurt (full fat or nonfat is fine; I used full fat in this recipe)
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄2 tsp ground sumac *optional*
1⁄4 tsp kosher salt
Champagne Vinaigrette
1⁄2 olive oil or blended oil
1⁄4 champagne vinegar *I used O Citrus Champagne Vinegar*
2 tbsp honey
2 tbsp Dijon mustard
1⁄2 tsp salt
1⁄2 tsp ground black pepper
Herb Salad
chives
flat-leaf parsley
mint
basil
shallot
Instructions:
1. Make champagne vinaigrette by combining honey, Dijon mustard,
vinegar, salt, and pepper in a bowl. Whisk together until combined. Slowly drizzle in olive oil while continuously whisking until emulsified. Refrigerate until
ready to serve.
2. Combine all cream ingredients in a bowl. Whisk until thoroughly
combined and smooth. Refrigerate.
3. Prepare the herb salad by hand-picking the parsley, removing the stems, and using only the leaves. Gently tear mint and basil into bite-size pieces, and add them to the parsley. Chives should be cut into 2-inch sticks. Thinly shave half of the shallot, separate the shaved slices and add. Gently mix the herb salad by hand until combined.
4. Grill the peaches in a non-stick grill pan (a gas or charcoal grill or skillet will also work). Cut peaches in half, beginning at the stem, separating the halves, and removing the pits. Heat grill pan to medium-high. Lightly drizzle olive oil over the inside of the peaches and place flesh side down on the griddle. Sear for 2-3 minutes. Gently rotate the peaches 45 degrees with tongs to give those gorgeous crosshatch grill marks. If you like peaches a little on the firmer side, pull them from the grill pan and set aside. For softer peaches, continue roasting in the oven at 400 degrees for 10-12 minutes.
5. To plate, using a spoon or spatula, scoop a generous amount of the spiced cream on the
bottom of a plate in a circular motion until most of the plate is covered. Place the
peaches on top of the cream. Then, lightly dress the herb salad with the champagne
vinaigrette. Top the grilled peaches with a generous handful of the dressed herb salad.
Lastly, drizzle a spoonful of additional vinaigrette over the peaches and around the
outside of the cream.