For my next amuse I wanted to do something Asian-inspired again, but I thought it would be better to take a break and do something fresh. Again I thought about things I had eaten recently and this grilled peach salad with goat cheese and arugula came to mind.
Because there's only two hours to prepare, getting all ingredients in one go was very important.
I cut the peaches in half and basted them with melted butter + brown sugar + cinnamon. They grilled until they got soft, and then I put them in a pan and covered them with foil to retain heat.
The goat cheese log was crumbled by hand, and the arugula was tossed in a simple vinaigrette (olive oil + balsamic vinegar + salt + pepper). Again I wanted a crunch element to offset the softness of everything, so I opted for toasted almond slivers.
To assemble, I scraped off the charred bits on the grilled peaches, cut them into cubes, sprinkled some brown sugar on, then topped with a pinch of arugula, some bits of goat cheese, then adhered some almond slivers to the cheese, and skewered the bite with a mini-skewer.
Excuse the poor lighting, but this is how it turned out. As my PCR teammate Dustin deadpan-ed: "It was like an orgasm in my mouth." I didn't believe him at first, but he really did mean it. It was that delicious.