Corinne Kinczel, co-owner of Rocky’s Market (see story here), offers this recipe from her Two Local Girls catering company, which makes a full array of dishes for her market’s eat-in/take-out menu.
Kinzcel says, “I love the juicy sweetness of the peaches from Full Belly Farm and the creaminess of the burrata against the saltiness of the nuts and chicken chicharrones.” The recipe works equally well with grilled figs, which will soon be reaching their peak season.
For the chicharrones, you’ll start with a whole chicken and reserve all but the skin for another meal. The salad is also delightful without the chicharrones.
2 peaches, halved and pitted (or substitute 4 figs)
Chicken Chicharrones (recipe below)
6 cups spring salad mix
1/4 cup roasted, salted shelled pistachios
4 ounces burrata
Herb Vinaigrette (recipe below)
Balsamic Vinegar Glaze drizzle
Brush peach halves with olive oil and grill for 3 minutes. Let cool and then slice each half into 4 pieces. If you want to substitute figs, halve them, brush with oil, and grill for about 1 minute.
Toss the spring mix in a bowl with the Herb Vinaigrette (to taste). Place grilled peach slices around the sides of the spring mix, top with burrata, a drizzle of balsamic glaze, pistachios, and crumbled chicharrones.
Skin from one whole chicken
Freshly ground pepper
Preheat oven to 375°. Wash chicken and pat skin dry with paper towels before you remove it from the bird. Store the meat and season the skin with salt and pepper. Place the skin on a baking sheet and bake in the preheated oven for 20–30 minutes, or until golden and crispy.
3 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon freshly picked dill leaves
1 tablespoon minced fresh mint leaves
Kosher salt and freshly ground pepper to taste
Combine vinaigrette ingredients in a small bowl and set aside until ready to use.