Catalan Salad
CATALAN SALAD
Pick-Up & Plating:
1) In a mixing bowl, add 2 oz. arugula, season with EVO, PX vin and salt - toss well
2) Align down the center of a 6” salad plate
3) Cut a whole ripe peach to make 4 equal quarters.
4) Arrange down the center of the arugula.
5) In front of each quarter of peach, arrange a 1/4” wedge of garrotxa
6) Drizzle with orange-blossom honey, a pinch of malden, black pepper and chives.
7) Serve immediately.