| Ingredients | Qty | Unit |
| CAARA Truffle Cream Cheese | 50 | gms |
| Peach | 150 | gms |
| Cherry Tomato | 20 | gms |
| Mixed Lettuce | 50 | gms |
| Pepper | To taste | |
| CAARA Balsamic Glaze | 1 | Tea spoon |
| Maldon sea salt | To taste | |
| Extra Virgin Olive oil | 1 | Tablespoon |
| Garnish | ||
| Micro Cress | 1 | Teaspoon |
| Basil Leaves | 4 | Sprig |
| Walnut | 5 | gms |
METHOD
- Using the tip of a paring knife, score an X in the bottom of each peach to take out 8 even wedges.
- Season the peach with salt, pepper and olive oil and cook on a grill pan for 2 minutes on each side until the peach gets a nice grill mark.
- Take a bowl, add clean and dried lettuce leaves then toss with salt pepper and olive oil.
- Assemble the lettuce, truffle cream cheese and grilled peach on a platter. Sprinkle some sea salt on the cheese.
- Drizzle with CAARA Balsamic Glaze on the top of the salad.
- Sprinkle with fresh micro cress.
- Garnish with basil leaves and walnuts.
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