SOURCE: Chef Scott Bowell
3 pieces Andy Mariani Peaches, cut into 2 inch wedges
3 pieces Andy Mariani Nectarines, cut into 2 inch wedges
3 pieces Andy Mariani Plums, cut into 2 inch wedges
4 slices Ibérico Belotta Ham, Sliced paper thin
1 T Raw unfiltered honey
1/2 T 25 year old Balsamic Vinegar
7 leaves Petite Micro Basil
1 pt Room temperature water
½ oz Violet extract
1-2 Violet food coloring
2 tsp Soy lecithin
1 T Extra Virgin Olive Oil, for garnishing
to taste Kosher salt
to taste Granulated Sugar
To make the air:
Combine 1 pt of room temperature water, ½ oz of violet extract, 1-2 drops of violet food coloring, 2 tsp of soy lecithin in a tall plastic container with a pinch of salt and sugar to taste. While holding the container at an angle, buzz the liquid with a stick blender until a thick foam head forms. Taste the foam for seasoning and set aside for 2-3 min until you are ready to garnish the finished salad with the foam.
To assemble the salad:
Put the stone fruit wedges in a bowl and season lightly with a small pinch of kosher salt. Add a pinch of sugar and a few drops of extra virgin olive oil to coat the wedges. Arrange the wedges on a plate standing tall and drizzle with the balsamic vinegar, raw honey and olive oil. Drape the Iberico over the stone fruit wedges.
To Finish the salad:
Carefully remove the foam with a wide spoon being careful to not pull up any liquid. Pull the foam across the top of the wedges and arrange the micro basil on the foam and on top of the stone fruit wedges.
FYI, Andy Mariani is often referred to as the "fruit maestro" and grows unique heirloom fruits out of Morgan Hill, California. If you are interested, check out Andy's Orchard.
Recipe photo courtesy of Chris Litwin.