Griddled Peach and Ivy's Salad
With wild rocket, honey & pistachios. A beautifully fresh and vibrant dish complimented with Ivy’s Reserve Vintage Cheddar
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Cooking tools:
- Griddle
- Stove
- Plate
- Mixing bowl
- Whisk
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 8 sprigs fresh thyme, tied into a bunch
- 2 tbsp runny honey
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 90g/3oz wild rocket/arugula
- 3 ripe peaches, pitted and sliced into wedges
- 75g/2.6oz Ivy’s Reserve Vintage Cheddar
- 40g/1.3oz shelled pistachios, toasted and roughly chopped
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