PINTS & PLATES: Boxing Rock Shandy Grilled Peach Salad

Boxing Rock Shandy Grilled Peach Salad

Serving 4 | Prep time 15 mins | Total time 2 hours

Ingredients:

Marinade:

• 2 firm peaches
• 1 cup Boxing Rock Shandy
• 1 cup olive oil

Dressing:

• ½ cup olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ lime, juiced
• 1 mandarin orange, juiced
• Salt and Pepper to taste

Salad:

• 100 gm spring mix
• 50 gm prosciutto
• 100 gm fresh mozzarella or burrata
• ½ cup fresh basil

Pairing Suggestion – Boxing Rock Arnold’s Apricot Wheat Ale

Instructions:

• Cut 2 firm peaches into wedges and place into bowl with ½ cup of Boxing Rock Shandy and ½ cup of olive oil. Cover. Place in fridge to marinate for 30 minutes to 2 hours.
• To make salad dressing, in a Mason jar, combine ½ cup olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, juice of ½ lime, juice of 1 mandarin orange, salt, and pepper. Shake. Place in fridge until ready to use.
• After peaches have marinated, turn BBQ on high and grill for 2 – 3 minutes per side, or until peaches get noticeable grill marks. Do not overcook as peaches should still be firm.
• In a large bowl, place 100 gm of spring mix. Top with grilled peaches, 50 gm of torn prosciutto, 100 gm of torn fresh mozzarella, and ½ cup of fresh basil.
• Top salad with salad dressing and enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett