RECIPE: Salad of Grilled Peaches, Radicchio and Saucisson Rouge

The mineral drive and floral spice of the Saucisson Rouge play deliciously against the sweet peaches and bitter radicchio in this seasonal first course (or double the recipe to serve as an entrée).

Recipe courtesy of Smoking Goose

Yield: 4 servings

| Ingredients |

  • 3 peaches slightly under ripened, cut in half and pit removed

  • 1/3 cup plus 2 Tbsp extra virgin olive oil, divided

  • sea salt and freshly ground black pepper to taste

  • 2 small heads radicchio, cut in half

  • 1 packed cup fresh tarragon leaves

  • 2 tsp Champagne vinegar

  • 2 shallots, peeled and sliced thin

  • About 4 oz Smoking Goose Saucisson Rouge, cut into very thin slices or a small dice

  • 1 lemon

  • 1/3 cup crumbled Feta cheese

  • 2 Tbsp minced fresh chives

| Preparation | Preheat grill. Brush all surfaces of the peaches with 1 tablespoon olive oil. Season with salt and pepper. Cut the radicchio halves into four long pieces. Brush surfaces with 1 tablespoon of olive oil and season with salt and pepper.

Grill the peach halves on both sides until lightly charred. Grill the radicchio until lightly charred. Remove and allow to cool. Cut the peaches and radicchio pieces slightly larger than bite size.

Blanch the tarragon in simmering water for one minute. Remove, drain and squeeze any excess moisture. In a blender, combine the remaining oil, vinegar and tarragon. Puree until well blended. Season with salt and pepper.

To serve, combine the peaches, radicchio, Saucisson Rouge, shallots and a small amount of the tarragon vinaigrette in a bowl. Squeeze the juice of one lemon into the bowl. Toss well, season and taste. Add additional vinaigrette or salt and pepper if needed.

Portion among four small serving bowls. Top with crumbled feta cheese and chives.

Catherine Neville