Grilled peach & avocado caprese Fresh from the farmers market

The lamb avocado and fresh peaches at the market got me thinking. I picked up some fresh burrata as well as some spring greens and arugula and I knew I had some tangerine balsamic and artisan olive oil at home as well as some artisan salt. I was bound for a grilled peaches and avocado caprese salad.

Avocados on the grill

The lamb avocado was not quite ripe. I stuck it in a paper bag with a banana in the sun to speed the ripening, and still it was a little firm when I cut it. So...we grilled the avocado slices, then the peaches, both that came from The Intuitive Forager.

Grilled Peach and avocado caprese

We plated this all on the Blue Lizard Farm spring mix and arugula layered the grilled avocado, then grilled peaches and finally slices of the burrata. The burrata is made from water buffalo milk and comes the Intuitive forager brings it in from a small dairy in California. We topped it with some olive oil & tangerine balsamic both from Ojai, and a little summer smoke salt. This beautiful smoked salt is from Laguna Salt Company. The salad was beautiful and delicious.

Dinner and pairing

We paired this with a Carhartt 2014 Sauvignon Blanc, though I think a dry Riesling might have made a better pairing to pick up the sweetness in the peaches. We also made cod and sautéed zucchini (From Janet at LOVE on your plate) to finish out the meal.

Created By
Robin Renken
42 Aspens Productions

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