Grilled Peach Salad

Make the white balsamic vinegar: In a high powered blender, combine the Shallots (2 2/3 Tbsp), White Balsamic Vinegar (1 cup), Kosher Salt (2 tsp), Granulated Sugar (1 1/2 Tbsp), and Freshly Ground Black Pepper (1 tsp). Blend until smooth, then with the blender on low, drizzle in the Blended Oil (2 cups) until emulsified.

Make the citrus herb ricotta: In the bowl of a stand mixer fitted with the paddle attachment, combine the Mascarpone Cheese (1 cup), Ricotta Cheese (2 cups), Lemon (1 tsp), Orange (1 tsp), and Kosher Salt (1 tsp). Mix on medium speed until smooth. Add the Fresh Basil (1 Tbsp) and Fresh Parsley (1 tsp) and fold to combine.

Make the grilled peaches: quarter cleaned Peaches (5) and place in a bowl. Toss in some Olive Oil (as needed) and grill 3 minutes on each side. Finish with Kosher Salt (to taste) and set aside.

Dollop spoonfuls of the citrus herb ricotta on a plate, place the grilled peach slices in the ricotta and drizzle with the Balsamic Reduction (as needed). Scatter the Marcona Almonds (3 Tbsp) across the plate and garnish with Fresh Basil (1 bunch) and a sprinkle of Sea Salt Flakes (as needed).