White Peach Salad
Recipe provided by Chef Suzanne Tracht Jar Restaurant, Los Angeles
3 small peaches
4 large stalks of celery, sliced thinly crosswise
4oz baby arugula (wild, if available)
3oz roasted almonds
3oz shaved Reggiano cheese
1 lemon, quartered
8 tsp. Extra Virgin olive oil
Salt (preferably fleur de sel)
Coarse black pepper
Set aside half of the Reggiano.
In a large bowl, toss together the apple slices, celery, arugula, watercress, almonds and half of the Reggiano.
Season with salt and pepper.
Squeeze the juice of the lemon over the salad and drizzle with olive oil. Toss to combine.
Arrange the salad in chilled, individual salad bowls, placing the apples at the bottom and the almonds on top. Garnish with coarse black pepper and the reserved Reggiano.