Monday, July 23, 2012

Recipe: Grilled Toigo Peach Salad with Radicchio, Goat Cheese and Yuzu Vinaigrette

Equinox Restaurant's Chef Karen Nicolas was named one of the Best New Chefs of 2012 by Food and Wine Magazine.  For almost two decades, Co-Owner/Chef Todd Gray has been renowned for cultivating and training the city’s top culinary talent. Nicolas is yet another testimony to Chef Gray’s skill as a mentor, teacher, and coach to D.C.’s next generation of chefs.

To celebrate, Todd and Ellen Gray hosted a lovely BBQ featuring the most fresh and tasty peach salad.  It was so nice to see friendly faces after just getting off the plane from Taiwan.  Make this recipe at home!

pit and cut into 6 wedges
lightly grill both sides of each wedge

Yuzu Vinaigrette:

1 cup yuzu juice (you could use OJ if you can't find yuzu juice)
1/4 c rice wine vinegar
2 tbsp dijon mustard
3 cups olive oil
salt and pepper

Blend all ingredients together with a blender or whisk
Season with salt and pepper

radicchio, cut up
baby arugula
crumbled goat cheese
grilled peaches

Toss the salad with the vinaigrette.

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