Cool Plates features dishes from across the country to help inspire chefs' creativity.
Jsix restaurant’s executive chef Christian Graves combines herbs, greens and cheese to highlight peaches as the summer fruit comes into season.
He starts by drizzling honey on a plate and then sprinkling it with fresh thyme. He places peach halves cut-side down on the honey and lets them sit for 15 minutes.
Then he sears them in a hot pan, cut-side down, for 30-45 seconds, or until they start to turn brown around the edges. He puts them back on the honey-drizzled plate to cool and then moves them to a cool, clean plate.
Next, he combines frisée, arugula, thinly sliced onion and torn basil leaves and tosses them with a vinaigrette made with sherry vinegar and olive oil seasoned with a little salt, pepper and sugar.
He plates the salad and tops it with a roasted peach half, a ball of burrata cheese — mozzarella filled with cream and mozzarella shreds — and a toasted baguette slice.
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