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Peach & Endive Salad

Peach & Endive Salad

Chef Paul Young | Reinhart Corporate


  • 2 oz Peach, Sliced, Frozen
  • 1/2 ea Endive, leaves trimmed
  • 1/8 oz Arugula
  • 1/8 ea Leek
  • 1 tsp Goat Cheese, crumbled [optional]
  • 1/8 ea Seedless English Cucumber, sliced thin
  • 3 oz Red Wine Vinegar
  • 1 Tbsp Powdered Sugar
  • 1/2 Tbsp Coarse Kosher Salt
  • 1 ea Lime, juice & zest
  • 1/4 oz Extra Virgin Olive Oil
  • 1/4 oz Grape Tomato, sliced


  1. In a pot, boil the vinegar with 1/2 cup of water, sugar, and 3/4 of the salt. Let the mixture cool, add the cucumbers, and let sit for at least 4 hours. Remove the cucumbers and drain off excess liquid.
  2. Place the arugula, endive, tomato, leek, cucumbers and peaches on a plate. Whisk together the lime juice, zest and olive oil, and pour mixture over the top of the ingredients. Season with the remaining salt and add crumbled goat cheese [optional].

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