Chef Coffey advises choosing fruit that is ripe, but not overly soft for this savory take on peaches and cream.

Peaches, sliced into ¼ inch thickness
Salt
Extra virgin olive oil
Mizuna or substitute mixed baby lettuces or greens such as mâche, arugula or frisee
Good quality ricotta, available at specialty food stores or farmers’ markets
Capers, fried in hot oil, then drained on paper towel
Aged Balsamic vinegar (Aceto Balsamico)

Toss peaches in large bowl with salt and olive oil. Add mizuna and toss again. To serve, mound the mizuna and peaches in the center of each of four salad plates and add the ricotta around the salad. Sprinkle with fried capers and a drizzle of Balsamic.