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Grilled Georgia Peaches with Seranno Ham
From the kitchen of Sharmagne Leland-St. John

2 Georgia peaches, ripened
Serrano ham, thinly sliced
14 cup almonds, toasted and slivered
6 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon blackberry honey
sea salt
freshly ground black pepper
Parmesan, grated

Additional oil for brushing
Preheat the grill.

Cut the peaches along the seam all the way
around and twist halves off the pit. Brush
the cut sides with oil. Cook, cut side down,
on a hot grill until the peaches have grill
marks, 3 to 4 minutes. Brush tops with oil,
turn over, and move to indirect heat.

Mix the olive oil, lemon juice and honey together
season to taste with the salt and pepper. Pour the
dressing into the bottom of a large salad bowl.

Cut each peach half into 3 slices and place in the
bowl. Add 3 or 4 strips of ham, a handful of arugula,
and the almonds. Toss gently to coat. Dish out onto
individual salad plates, add a sprinkle of Parmesan
and serve.

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