Photo by VictoriousLIU
VictoriousLIU's Notes:
Expand8 ounces Bocconcini, cut into quarters Ask a question about this ingredient
2 Medium to large, ripe peaches Ask a question about this ingredient
1 bunch Watercress, washed, trimmed and chopped once half-wise Ask a question about this ingredient
1/4 pound baby arugula Ask a question about this ingredient
2 Belgian Endive, chopped into 1 inch pieces Ask a question about this ingredient
2 tablespoons Unsalted butter Ask a question about this ingredient
2 tablespoons Good olive oil Ask a question about this ingredient
1 tablespoon Fresh lemon juice Ask a question about this ingredient
2 tablespoons Fresh orange juice Ask a question about this ingredient
Salt and freshly ground pepper to taste Ask a question about this ingredient
Remove the pits from the peaches and cut them into equal slices, 8 per peach. Heat a pan to low heat and add the butter, then the peach slices. Be sure to minimize how many times the peaches are moved to avoid turning the them into mash. On the low heat, let the peaches cook for 3-4 minutes on each side. Sprinkle the dash of ground cinnamon. After flipping once, turn the heat to medium, so that each slice is browned on each side. Remove from pan and set aside.
Ask a question about this stepWhisk the lemon juice, orange juice, olive oil and salt and pepper together briefly. Toss the dressing with the bocconcini, chopped watercress, arugula, and chopped endive. Carefully place the cooked peaches on top. Add more salt and freshly ground pepper to taste. Serve immediately.
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Rick Field is the founder of the pickle company Rick's Picks.
