"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor
Recipe information
Yield
Makes 4 servings
Ingredients
2 peaches (cut into 1/2" wedges)
1 pound trimmed green beans
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons toasted slivered almonds
1 tablespoon Sherry vinegar
Preparation
Toss 2 peaches (cut into 1/2" wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.
