Lunchbreak: Country ham with grilled peaches, prepared by Dixie chef Charlie McKenna

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Chef Charlie McKenna

Dixie
1952 N. Damen Avenue
Chicago
(773) 688-4466

www.dixiechicago.com/

Country Ham with Grilled Peaches

Ingredients:
2.5 oz Broadbent Country Ham (12 month), sliced as thin as possible
1/2 Peach, sliced into ½ inch crescents, grilled and dressed with Maple Vinegar (alternatively can roast in a cast iron pan until a crust develops on each side, no oil)
Fromage Blanc, drained of excess liquid in cheesecloth (optional) seasoned with salt and cracked black pepper, to taste
4-5 pieces of Breakfast Radish, sliced thin on a mandolin
4-5 Arugula leaves, dressed with Peach Vinaigrette
Cracked Black Pepper
Maple Vinegar (Can be found in specialty stores or online. As an alternative, combine apple cider vinegar with a small amount of honey for desired sweetness throughout the recipe.)
Peanut Oil (Huilerie Beaujolaise or Oliver Farm Green Peanut Oil)

Directions:
Plate all ingredients and lightly dress with the peanut oil and maple vinegar, to taste.

Peach Vinaigrette

Ingredients:
1/2 of an overripe Peach
2 tsp Dijon
2 Tbsp Champagne Vinegar
3 Tbsp Maple Vinegar
6 Tbsp Grapeseed Oil
Salt and Pepper to taste

Directions:
Combine the following ingredients in a blender and puree until smooth.