A summer recipe is not complete without seasonal stone fruit to incorporate into a refreshing raspberry and roasted peach salad.
6 peaches, halved
2 1/2 teaspoons lemon juice
2 teaspoons raspberry vinegar
1 teaspoon honey
1/4 cup grape seed oil
1/4 cup baby heirloom tomatoes
1/2 cup raspberries
1 cup julienne cucumber
1/2 cup micro arugula
Set oven to 375 degrees F.
Cut the peaches in half, very lightly coat in olive oil (to help with caramelization) and place on a baking tray cut side up.
Slowly roast for 10 minutes. Remove the pan from the oven and lightly drizzle some honey on the cut portion of the peaches, then return to the oven for approximately another 10 minutes, or until the peaches are tender and appear golden in color. Allow the peaches to cool and reserve.
Peel then thinly slice the cucumber lengthwise (once I reached the seeds, I rotated and sliced the other sides). Julienne the length of the cucumber so that you have long thin strips.
Quarter the heirloom tomatoes and reserve.
To make the dressing: In a bowl, whisk the lemon juice, raspberry vinegar and honey until honey is dissolved. Slowly add the grape seed oil and whisk until emulsified. Taste to make sure the dressing is balanced and season with salt and pepper as desired.
In a separate bowl add the cucumber strips and arugula. Add the desired amount of dressing to coat, then add the heirloom tomatoes and raspberries and gently toss (you can insert the raspberries later when you are plating the dish to prevent crushing).
To serve: Gently gather a portion of the salad into a bundle and place on a serving plate. Add two roasted peach halves and garnish with some additional arugula micro greens.