Yuma Landing Bar & Grill
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Sports Bar & Captain’s Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Grilled Peach Salad This lovely and light salad recipe is from Thomas Wright, Executive Chef of the Yuma Landing Bar & Grill. Ingredients 1-2 Peaches, ripe but firm 3-4 oz. Burrata cheese Arugula enough for 1 salad or 2 small Almonds, toasted and slightly crushed   Olive oil as needed Reduced balsamic vinegar Kosher salt 1 Lemon Sea salt flakes such as Maldon
Grilled Peach Salad
Method: Cut each peach into 4-6 pieces, depending on size. Lightly coat the flesh of the peach with olive oil.   Place over med high heat, avoid flare-ups by not having too much oil on the fruit.  Let fruit cook for about two minutes on each side of the wedge.  Do not overcook, this may result in a mushy peach which is not so great. Dress and season the arugula with olive oil and kosher salt and juice from ½ of lemon. Taste and adjust accordingly. Once dressed, place arugula in the dishes the salad will be served in.  Place the peaches on top of salads. Break up Burrata and distribute evenly.  Finish cheese with drizzle of olive oil and crushed almonds (pecans and pistachios also work well).   A light sprinkle of a pinch of sea salt flakes and a drizzle of balsamic reduction to finish. Enjoy!           
Sports Bar & Captain’s Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Yuma Landing Bar & Grill
Grilled Peach Salad This lovely and light salad recipe is from Thomas Wright, Executive Chef of the Yuma Landing Bar & Grill. Ingredients 1-2 Peaches, ripe but firm 3-4 oz. Burrata cheese Arugula enough for 1 salad or 2 small Almonds, toasted and slightly crushed   Olive oil as needed Reduced balsamic vinegar Kosher salt 1 Lemon Sea salt flakes such as Maldon
Grilled Peach Salad
Method: Cut each peach into 4-6 pieces, depending on size. Lightly coat the flesh of the peach with olive oil.   Place over med high heat, avoid flare-ups by not having too much oil on the fruit.  Let fruit cook for about two minutes on each side of the wedge.  Do not overcook, this may result in a mushy peach which is not so great. Dress and season the arugula with olive oil and kosher salt and juice from ½ of lemon. Taste and adjust accordingly. Once dressed, place arugula in the dishes the salad will be served in.  Place the peaches on top of salads. Break up Burrata and distribute evenly.  Finish cheese with drizzle of olive oil and crushed almonds (pecans and pistachios also work well).   A light sprinkle of a pinch of sea salt flakes and a drizzle of balsamic reduction to finish. Enjoy!           
Yuma Landing Bar & Grill
Sports Bar & Captainís Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm  Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Grilled Peach Salad This lovely and light salad recipe is from Thomas Wright, Executive Chef of the Yuma Landing Bar & Grill. Ingredients 1-2 Peaches, ripe but firm 3-4 oz. Burrata cheese Arugula enough for 1 salad or 2 small Almonds, toasted and slightly crushed   Olive oil as needed Reduced balsamic vinegar Kosher salt 1 Lemon Sea salt flakes such as Maldon
Grilled Peach Salad
Method: Cut each peach into 4-6 pieces, depending on size. Lightly coat the flesh of the peach with olive oil.   Place over med high heat, avoid flare-ups by not having too much oil on the fruit.  Let fruit cook for about two minutes on each side of the wedge.  Do not overcook, this may result in a mushy peach which is not so great. Dress and season the arugula with olive oil and kosher salt and juice from ½ of lemon. Taste and adjust accordingly. Once dressed, place arugula in the dishes the salad will be served in.  Place the peaches on top of salads. Break up Burrata and distribute evenly.  Finish cheese with drizzle of olive oil and crushed almonds (pecans and pistachios also work well).   A light sprinkle of a pinch of sea salt flakes and a drizzle of balsamic reduction to finish. Enjoy!