From The Peach Truck out of Nashville
Ingredients:
3 peaches 1/2 cup olive oil, divided 1/4 cup red wine vinegar 1 tablespoon honey 2 teaspoons fresh thyme leaves Salt and pepper to taste 18 large, curly kale leaves 1 16-oz container whole milk ricotta
Preparation:
Wash and pat dry kale leaves. Brush leaves with 1/4 cup olive oil, and set aside.
Whisk together the remaining olive oil, red wine vinegar, honey and thyme. Season with salt and pepper to taste. Thinly slide peaches, toss peaches with the vinaigrette, and set aside.
Grill kale leaves over a medium-hot grill, turning once, until they are slightly charred around the edges (2-3 minutes). Season with salt and pepper. Remove the stems and tear leaves into smaller pieces. Spread ricotta along the bottom of a serving platter and top with grilled kale, peaches, and vinaigrette.