PINTS & PLATES: Boxing Rock Shandy Grilled Peach Salad

Posted by Stephen Barrett on

Boxing Rock Shandy Grilled Peach Salad

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



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


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


  • 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


  • 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

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.