Market Recipe: Peach & Fennel Salad with Smoked Ham

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.

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