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| Executive Chef Nelson Erazo's Summer Peach Salad at Jardenea |
From our friends at Jardenea Restaurant...
In honor of National Peach Month (August) farm-to-fork restaurant, Jardenea, located at the art-deco inspired boutique hotel, Melrose Georgetown Hotel in Washington, DC, is pleased to present a dish and recipe from Executive Chef Nelson Erazo.
Chef Nelson Erazo has found a unique way to incorporate the fruit into his current summer menu at Jardenea. While peaches make wonderful desserts, there are so many ways this flavorful fruit can bring variety and color to a meal. Chef Nelson’s Summer Peach Salad is a sophisticated dish that hits all the right notes without overwhelming the beauty of the fruit itself. Combining grilled peaches from the family-owned Central Virginia farm, Crown Orchard, fresh arugula, marcona almonds, orange segments, dressed with a light grand mariner vinaigrette, this naturally fresh soup makes for a refreshing summer treat readers will want to eat all season long.
Chef Nelson's Summer Peach Salad:
Grilled Peaches
Mixed Green Lettuce
White Frisee Lettuce
Marcona Almonds
Orange Segments
Grand Marnier Dressing
