Our Director's Picks!

Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon



1/2 pound (225 g) donut peaches (about 6 small), halved, pitted, and cut into large chunks

1/4 of a large fennel bulb, very thinly sliced (about 1/2 cup), plus a few pretty fronds

2 cups arugula leaves

a large handful tarragon leaves

2 ounces (56 g) ricotta salata, sliced (about 1/2 cup)


How to make the bread cubes:

Preheat the oven to 180ºC (350ºF.) Spread the bread cubes on a baking sheet then drizzle

with the olive oil and sprinkle with salt and pepper, tossing to coat. Spread the cubes in a

single layer and toast until golden on the bottom, 10-15 minutes. Flip the slices over and

continue toasting until the bottoms are golden, 5 more minutes.

Make the dressing:

In a small bowl, stir together the shallot, olive oil, vinegar, lemon juice, salt and pepper.

Make the salad:

In a large bowl or platter, combine the bread cubes, peaches, fennel bulb and fronds,

arugula, and tarragon. Drizzle with the dressing and toss gently to coat. Toss in the ricotta

salata. Serve soon after assembling while the bread is crisp.

 Enjoy Esther Babes! x


*Recipe credit to Bojon Gourmet