Grilled Apricots + Radicchio Mint Salad
6 Organic Artisan Apricots, cut in half and remove pits
8-10 leaves
of fresh mint
2 small heads of radicchio
1 teaspoon Tuscan Rose + Pink Peppercorn salt
4
tablespoons extra virgin olive oil
2
Tablespoons Acacia Honey
2 ounces Tuma
cheese *
{*fresh mozzarella or fresh pecorino will also do well}
Prepare
the fire for the grill. Toss the apricot halves with 1 Tablespoon of the olive oil. Chiffonade {cut into thin strips} 4
of the mint leaves and sprinkle on the peach. Sprinkle with 1/2 teaspoon of the
salt.
Cut the radicchio heads in half. You should have four
pieces. Drizzle with 2 Tablespoons of the olive oil. Sprinkle with the
remaining 1/2 teaspoon of salt.
Place the apricots and radicchio on the grill. Don't move the fruit for a few minutes so they
brown and caramelize, which will help them easily come off the grill. {about 1 -2 minutes}. Gently remove the apricots from the
grill with a spatula to a cutting board or plate. Cut each half in 4 slices. Drizzle with 1 Tablespoon of
the Acacia honey while they are still hot so they absorb some of the
liquid. You can stop right here an
enjoy the grilled apricots with a dollop of whipped cream or mascarpone mix with
a bit of vanilla and organic sugar.
Or....keep going.
The radicchio will be
done on the first side when the edges of the leaves begin to brown. When the
first side is nice and browned, turn over and grill the other side. The first
side will take a bit longer {about 3-4 minutes}.The second side will take just
a minute or two. Remove from the grill to a cutting board or plate and set
aside to cool enough to handle.
Slice the tuma into 1/2 inch pieces. Place in
a medium bowl. Chiffonade remaining 4 mint leaves and add to the bowl.
Cut the
radicchio crosswise into 1/4 inch slices.
Add to the bowl with the apricots and gently toss.
Drizzle with the remaining 1 Tablespoon of Saba and toss again, just until
combined.
Serve right away.
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