Peach & Fennel Salad with Smoked Ham
By Market Chef Maggie Perkins
The zest of 1, and juice of 2 large lemons
1/2c coconut palm sugar
1 bulb fennel, sliced razor thin, fronds reserved (@jbgorganic)
4-6 peaches, sliced (@engelfarms and #ZennerOrchards)
2 tablespoons, each, fresh mint, and fresh basil, de-stemmed and minced (@jbgorganic)
1 pkg Smoked Ham, sliced in approximately 1/2 to 1” squares (@labelleviefarm)
Garnish: Broccoli Microgreens (@joesorganics)
Optional: fresh Shishito Peppers sliced thinly (@munkebofarm @graygardensbuda @jbgorganic)
Combine lemon juice, zest, and coconut palm sugar in a large salad bowl. Toss with peaches and fennel. Set aside to macerate for 20-30 minutes.
Add herbs and ham, (and Shishito Peppers if using) tossing well, cover and refrigerate for 20-30 minutes.
Toss well. Garnish, serve.