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 the goods

salad:

4oz gruyere cheese, chilled and sliced into a 1/2 inch (1 cm) thick slice

1 tblspn flour

6-8 coils of pancetta or bacon

1-2 cups mache or spinach

1 ripe peach

2 slices of brioche loaf  (sliced thick)

vinaigrette:

2 tblspns pale vinegar (eg: champagne vinegar)

1 tblspn lemon juice

3 tblspns good olive oil

2 tblspn dijon mustard

salt and pepper

 

putting it together: 20 mins 

you will need:

  • 2 skillets
  • serving bowl
  • whisk

Zsa Zsa the grilled gruyere and peach salad

Part salad, part Croque Monsieur and, definitely part Gabor, this is a too-too much confection of grilled cheese, seared peach cheeks and a tangy mustard vinaigrette. Baubled and adorned with pancetta and toasted brioche the way that Zsa Zsa would wear diamonds and furs. You will be driven to popping a champagne cork and indulging yourself with this tasty affair.

I cannot take full credit; I was strolling past Aquitaine, one of my favourite Boston restaurants, and they were offering grilled Gruyere and peaches. I teamed it up with a delightful glass of wine and sat there thinking of the other flavours that could be added. I imagined a nice sear on the peaches, a few crisp, salty coils of pancetta and the feathery lightness of the brioche.

Enjoy!

Place the pancetta coils in a skillet, turn on the heat. They will render their fat and coil up into little roses. Remove the pancetta, keep the fat in the pan.

Dregde the gruyere in flour.

Slice the peach in half, remove the stone and then slice each half into quarters.

Sear the peaches in the skillet used to fry the pancetta. Place another skillet on a high heat, add a tablespoon of oil. When it is hot, place the gruyere cheese in it.

Grill the cheese for a couple of minutes each side.

Mix the mustard, vinegar, lemon juice, salt, pepper, oil and dijon mustard in a small bowl or jug. Use a small whisk to emulsify the oil and vinegar.

Place some mache or spinach leaves in a bowl, add the vinaigrette and toss until the leaves are glossy with dressing. Arrange them on the serving plate. Place one slice of toasted brioche on top of the mache, place the fried gruyere on top of the brioche. Arrange the peaches and pancetta coils on top. Serve with more toasted brioche.

 

 

 

 

 

 

 

 

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