Terranea's Destination Dish of The Month: Grilled Sugarlip Peaches from Chef Fiorelli
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