We just returned from a wonderful wine country day trip to St. Helena and had the chance to visit Charlie Palmer’s Harvest Table. We’re still dreaming about the farm-to-table fare, especially the peach and country ham salad! Unable to make it to Harvest Inn this weekend? We were able to get our hands on a copy of the recipe so you can make this delicious salad at home. 

Ingredients: 
4 burrata balls
4 peaches, halved then quartered
1 quart of arugula
3 cups roasted shallot vinaigrette
½ lb thinly sliced prosciutto
1 pt hazelnuts, halved
1 qt pickled peppers

Roasted Shallot Balsamic Vinaigrette (yields ½ qt)
4 shallots
½ cup balsamic vinegar
1 ½ cups of blended oil
½ tbs dijon mustard
Juice from ½ lemon
Salt and pepper to taste

Method: 
    1.    Roast 4 whole shallots in their skin in the oven at 350 degrees for 20 minutes

    2.    Cut one end of the shallot and squeeze out the inside

    3.    Put shallots in the blender, add balsamic vinegar and Dijon mustard

    4.    Blend until smooth, then slowly add the oil in a stream

    5.    Add lemon juice and salt and pepper to taste


Pickled Peppers (yields 1qt)
2 green peppers
½ cup of champagne vinegar
½ cup of water
½ cup of sugar

    1.    Char the outside of the peppers, whole, over the flame of the stove top

    2.    Once cool remove the skin, stem and seeds

    3.    Cut into ¼ in slices

    4.    Add pickling liquid, champagne vinegar, water and sugar 

 
To finish
Place the peeled peaches on an 8-inch plate. In a bowl, toss arugula, nuts, and peppers with the dressing. Place atop peaches. Cut the balls of burrata in half and then into thirds and place them on top, finishing with the prosciutto. Serve.

Click here for more information on Harvest Table and Chef Charlie Palmer.