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This salad is springy and sophisticated, perfect for a Shavuos meal!
8 slices beef fry
1 peach, cut into eighths
5 ounces (140 grams) arugula
1 shallot, thinly sliced
1/2 cup candied pecans, roughly chopped
1/2 cup good-quality olive oil, such as Tuscanini Olive Oil
1/4 cup freshly squeezed lime juice or Heaven & Earth Lime Juice
1 teaspoon ume plum vinegar (or Tonnelli Red Wine Vinegar)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Gefen Honey
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Wrap one piece of beef fry around each peach slice. Place on prepared baking sheet. Bake for 10–15 minutes until crispy, then turn over and bake an additional five to ten minutes. Remove from oven and allow to cool.
Place all dressing ingredients in a jar and shake very well to combine.
Combine all salad ingredients in a bowl. Dress with vinaigrette.
Food and Prop Styling Goldie Stern
Photography Felicia Perretti
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