Pickled Onions- Combine onion, vinegar, wine and sugar in a small saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer for 2 minutes, or until onion is pink.
Remove from heat and set aside to cool to room temperature. Cover and refrigerate until cold.
Drain onion before using.
Vinaigrette- Whisk shallot, oil, vinegar, honey and thyme in a medium bowl until combined. Season to taste with salt and pepper. Cover and refrigerate until cold.
Peaches- Preheat barbecue to high heat. In a medium bowl, gently toss the peaches with 3 tbsp honey vinaigrette to coat. Season with salt and pepper. Grill peaches for 2 minutes on each cut side, or until grill marks form. Transfer peaches to a small tray and set aside to cool to room temperature.
Salad- In a large bowl, toss rocket, drained pickled onion, peaches and half the cheese with enough of remaining vinaigrette to coat. Season with salt, to taste. Place salad on a large platter or divide among 8 plates and garnish with remaining cheese. Drizzle more of remaining vinaigrette over salad and serve immediately.
Originally Submitted
1/25/2013
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