Peaches With Speck And Orange Blossom - cooking recipe

Ingredients

5 ripe peaches
1 tablespoon olive oil
2 endives, leaves separated
50 g watercress
50 g baby chard leaves
100 g speck, thinly sliced (10-12 slices)
coarse sea salt and black pepper
Dressing
3 tablespoons orange blossom water
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
3 tablespoons olive oil

Preparation

Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.