Ingredients for the Salad:
- 4 each - White Peaches, (de-pitted and cut in quarters, then in half again)
- 4 each - Mixed Heirloom Tomatoes (cut into ¼ inch slices)
- 1 bunch - Heirloom Watercress, (cleaned of its roots, leaving the tops attached)
- 1 pint - Heirloom Cherry Tomatoes, mixed colors
- 4oz - Smoked Marcona almonds, chopped
- 1 pound - Fresh Burrata cheese
- Extra virgin olive oil - to taste
- Sea Salt to taste
For the Vinaigrette:
- 4 each - Shallots, cleaned and sliced thin
- 2 each - Whole lemons, zested
- 1 each - Whole peaches, cut from the pit, cut in quarters
- 4 oz - Rosé champagne
- 6 oz - Champagne Vinegar
- 10 oz - Canola oil
- 1 each - Egg Yolk
- Kosher salt to taste
Directions for the Viniagrette:
- To prepare the vinaigrette; place the shallots, lemon zest, peaches, rosé champagne, and champagne vinegar in a small sauce pot and bring to a boil over high heat. Pour the liquid into a heatproof container and place in the refrigerator until completely chilled.
- Using a blender, remove the vinaigrette base from the refrigerator, place 1 cup of the base in the blender, (peaches, lemon zest, and shallots included) with the 1 egg yolk.
- Turn the blender on low and start to pour in the canola oil very slow. Once you have about half the oil in you can pour a little faster, or once you are sure you have a proper emulsion.
- Season the vinaigrette with kosher salt. You will have a bit of base left over, I can hold for over a week in the refrigerator.
- With regards to the egg yolk, you add it as the protein that the oil will bind to create a creamy emulsion for the vinaigrette. Most people ask if there is dairy in the vinaigrette and there is not.
- Make double the vinaigrette base, it only gets better with age in the refrigerator, plus it allows you to make the vinaigrette fresh as opposed to making it in a large batch.
- Make sure and buy your peaches several days before you use them, this way it insures you have ripe peach, this can also be said for the tomatoes.
- Never refrigerate your tomatoes or peaches. Cold temperatures change the texture and lessen the flavor intensity of both tomatoes and peaches.
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