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

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Chef Charlie McKenna

1952 N. Damen Avenue
(773) 688-4466

Country Ham with Grilled Peaches

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)

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

Peach Vinaigrette

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

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