Serves
6

Preparation

10min

Cooking

7min

Skill level

Easy
By
8
Average: 4 (2 votes)
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Ingredients

  • 1 large white onion, thinly sliced
  • 1 garlic clove, crushed
  • 3 tsp Dijon mustard
  • 80 ml (⅓ cup) red wine vinegar
  • 100 ml extra virgin olive oil
  • 1 bunch frisée (baby endive), trimmed
  • 3 large peaches, halved, stone removed
  • 2 tsp honey
  • 1 tbsp pesticide-free lavender flowers (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time 15 minutes

Soak onion in cold water for 15 minutes. Drain and place in a large bowl with garlic, mustard, vinegar and 80 ml oil. Stir to combine. Top with frisée but don’t toss. Cover and refrigerate until needed.

Heat a barbecue to medium. Brush cut side of peach halves with remaining 1 tbsp oil and honey. Grill, cut-side down, for 5 minutes or until dark golden. Turn and cook for 2 minutes or until starting to soften. Set aside.

Toss frisée with vinegar mixture, season with salt and pepper, and arrange on a plate. Top with peaches and lavender flowers.
Note
Pesticide-free lavender flowers are available from selected greengrocers and florists.

 

Photography by Brett Stevens.