Terranea's Destination Dish of The Month: Grilled Sugarlip Peaches from Chef Fiorelli
Terranea Resort's Destination Dish of the Month: Grilled Sugarlip Peaches with Duck Salami, Crushed Almonds, Manchego Cheese and Dandelion Greens from Chef Fiorelli of mar’sel
Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient and each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items.
Explore our featured recipe of the month for Terranea Resort. Make it yourself or dine at mar’sel to taste our Chef’s dish.
This month's featured ingredient: PEACHES
2 whole sugarlip peaches
9 slices of duck salami (or any salami that is available to you)
1 bunch of dandelion greens, washed, stems removed and rough chopped
8 thinly sliced pieces of manchego cheese
¼ C rough chopped almonds (preferably marcona)
1 TBL saba or aged balsamic vinegar
Extra virgin olive oil. As needed
Half your peaches and remove the pits.
Cut peaches into quarters and toss them in a little olive oil, salt and pepper.
Grill your peaches for a minute on both sides just until the start to get nice grill marks. Remove and set a side
Pre-heat a pan on medium heat with a tablespoon of olive oil
Add almonds, peaches and dandelion greens to pan and toss until greens are just warm and wilted.
Transfer the peaches to a plate.
Top with dandelion greens, almonds, sliced salami and shaved manchego cheese.
Finish with a drizzle of extra virgin olive oil