Grilled Peach and Shaved Summer Squash Salad
Hey Ya’ll. It’s Summer and man is it hot. So Here’s a recipe to cool yourself down.
BRANDON FROHNE / MASON’S RESTAURANT
Yields 2 -3 Portions
2 summer squash, sliced into paper thin strips
1 cup shredded kale
1 cup grilled peaches, plums, or nectarines
1/2 cup shaved prosciutto, (Preferably from the Hamery)
1/2 cup toasted almonds
1/2 cup feta cheese (Can use Ricotta, goat milk feta from Noble Springs)
1/4 cup basil, chopped
1/4 cup mint, chopped
Juice of 1 lemon
1/2 cup safflower oil
1/4 cup White Balsamic Vinegar
1 pinch of cracked black pepper
1 pinch of sea salt
Shave the squash into thin strips using a vegetable peeler. Discard seeds. Place squash in a medium bowl. Add the shredded kale, toasted almonds, grilled peaches, and prosciutto.
In a separate bowl, combine mint, basil, lemon juice, salt, pepper, feta cheese and white balsamic vinegar. Stir with a whisk. While whisking, slowly begin to incorporate the oil into the bowl to emulsify the dressing.
Add the vinaigrette to the shaved squash and kale mixture.