If you've never tried orange blossom water in dressings, you're really missing out. It can be purchased from most good high street supermarkets in the UK and in Berlin you can get it at pretty much every turkish supermarket. If you don't have peaches to hand, you could just as easily use nectarines. And in winter, orange filets would work nicely.
3 peaches, stone removed and cut into eights
1 head of chicory, washed and separated
2 heads raddichio, washed and separated
50 g Rocket
For the vinaigrette:
3 tbsp olive oil
1 tbsp orange blossom water
Juice of one lemon
2 tsp sherry vinegar
1 tsp honey
salt & pepper to taste
1. Heat a griddle pan to medium to high heat. Add the peaches and allow to char evenly on all sides, be careful not to overcook so that the peaches are still firm and hold their shape.
2. Beat together all the ingredients for the vinaigrette. Toss carefully with salad ingredients, distribute on a platter and enjoy!