Ensalada de nectarinas a la parrilla
Raciones
24 12-oz. portions
Tiempo de preparación
20 minutes
Compartir
Ingredientes
- 12 lb. Nectarines, cut into 1 oz. wedges
- 1 ½ c. Gordon Choice Extra Virgin Olive Oil
- 1½ lb. Markon RSS Wild Baby Arugula
- 1½ lb. Radicchio, torn into 1" squares
- 24 oz. Recipe: Clover Honey Vinaigrette
- 12 oz. Gordon Choice Balsamic Glaze
- 3 lb. Applewood Smoked Ham
- 12 oz. Parmesan Cheese, shaved
Preparación de la receta
- Brush 8 oz. of nectarine wedges (7-8 wedges) with 1 Tbsp. of olive oil. Place on a heated char-grill.Cook on the 2 sliced sides. Be careful not to burn.
- Spread the wedges out on a serving plate in a circular pattern around the inside rim of the plate. Place 1 oz. each of arugula and radicchio in a stainless steel mixing bowl. Season to taste with salt and pepper. Drizzle 1 oz. of clover honey vinaigrette over the top of the salad. Toss together.
- Place the salad in the center of the plate. Leave a portion of the wedges exposed. Going around the plate in a circular pattern, drizzle 1 tbsp. of balsamic glaze over the top of the wedges.
- Fold four 1/2 oz. pieces of ham into round piles. Alternate them between the wedges. Place 1/2 oz. of shaved parmesan cheese on top of the salad.
Esta receta apareció originalmente en el Gordon Food Service Foodscape publicación.
