Over labor day weekend, we were lucky enough to have friends from Seattle in town for a quick visit. They’d been to a wedding up in Breckenridge, and thankfully had some time in Denver before heading back west. They arrived just moments after we got back from our trip to Minnesota, and while I do love to make a fancy dinner on occasion, pregnant post-road trip me did not have much umph to spare. But my dear friend Meg is always able to revive my energy, and so we got ourselves down the street to the grocery to pick up some dinner supplies.
You’ve heard about Palisade peaches, right?
They’re a thing. I don’t totally know why or what makes them such a thing, but word on the street is they are Colorado’s late summer claim to fame. What I do know is, they’re quite good. Just our luck, they still had them at the store, so we manhandled a few and picked the ones that felt just the right ripeness. I remembered a salad recipe with peaches I’d pinned awhile back, so I figured that would be a good way to go. Although all I really remembered was that I’d pinned it; I had only a faint recollection of what was in it, so I made my best guess and what do you know? We came up with a darn good salad.
We got all crazy, too, and enjoyed it after Willa went to bed. With a side of sausages. And lots of solid conversation.
So next time you want something fancy that takes minimal forethought or effort, I highly recommend this guy. And I’m sure it would be delightful even if your peaches aren’t Coloradan.
Grilled Palisade Peach Salad with Ricotta and Arugula
Serves 4, but easily increased for more
1 whole peach per person
1 slice prosciutto per person
1c whole milk ricotta cheese
2T lemon juice
salt and pepper
1. Cut peaches in half and remove pits. Brush non-skin sides with olive oil and sprinkle with salt and pepper. Grill on a barbeque or grill pan over high heat, cut sides down, just until lightly charred. Let cool and then slice into fourths or sixths or eights, depending on the size of the peaches.
2. Meanwhile, in a small bowl, mix ricotta with lemon juice, 1T olive oil, 1t balsamic, and salt and pepper.
3. To serve, put a handful of arugula on each plate. Arrange peaches on top. Tear apart one slice of prosciutto into pieces and place on the salad. Top with a few spoonfuls of the ricotta mixture. Serve with additional olive oil and balsamic.