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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 7th - November 5th
WHERE
8282 Forsyth Boulevard
St. Louis, MO 63105
(West of Straub's)
 
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| Fresh Peach & Goat Cheese Summer Salad |
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By Chef Jeff Riedel, Students Joseph Smothers and Drew Cress
Serves 4
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• 6 oz. Fresh Goat Cheese, plain room temperature
• 4 ea. Ripe Peaches
• 1 ea. European Cucumber
• 3 ea. Tomatoes, Red
• 3 ea. Tomatoes, Yellow
• 1/2 cup Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1/2 cup Extra Virgin Olive Oil
• 2 tsp. Fresh Garlic
• 1/2 cup Fresh Lemon Verbena
• Sea Salt to taste
• Black Pepper, fresh ground to taste
- Remove core from tomatoes by inserting a sharp paring knife ½ inch into the tomato close to the stem. Twist knife in a circular motion till core is removed. Score other end with knife in a “X” pattern, just enough to pierce the skin.
- Place tomatoes in boiling water for approx 15 seconds. Remove from the water immediately and place in a bowl of ice water.
- Once tomatoes have cooled, remove from the water and gently peal off the skin. The skin should come off easily, if not repeat second step. Cut tomatoes in half and squeeze out all the seeds. Dice red tomatoes into small dice, season with salt and pepper and set aside. Slice yellow tomatoes, salt and pepper and set aside.
- Peal peach and slice into ¼ inch slices
- Slice cucumber into very thin slices
- Warm Olive oil in sauce pan then add roughly chopped garlic and verbena to oil. Bring to a simmer and let cool. Once cool strain
- Heat vinegar and Brown sugar in a small sauce pan, bring to a simmer and reduce heat to low. Reduce liquid to syrup and cool.
- In a 3 inch ring mold on salad plate pack tightly, ¼ inch of the diced red tomatoes Top with 1 oz Goat cheese, then layer sliced peaches, sliced cucumbers, another layer of goat cheese , sliced Yellow tomatoes and More slice peaches on the top.
- Decorate top of salad with sprig of verbena, Remove ring mold and Drizzle Strained olive oil and Vinegar reduction around the salad. Served chilled.
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