Ingredients

• 500 g Beef carpaccio
• 150 g Mixed salad
• 2 pcs Yellow peaches
• Fresh ginger
• Aromatic herbs (mint, dill, chives, basil, fennel)
• Fresh spring onion
• pepper
• Extra virgin olive oil
• salt

Cut the peaches into cubes, even without peeling them, season them with a tablespoon of oil, a teaspoon of grated ginger, a tablespoon of lemon juice, a few drops of Tabasco and leave to macerate for 10 '.

Blend half with 50 g of water, 3 tablespoons of oil and salt to obtain a spicy sauce.

Arrange the carpaccio on the plates; put the salad and chopped aromatic herbs in the center.

Season with the spicy peach sauce, add the remaining peach cubes, complete with a drizzle of oil and ground pepper and garnish with fresh onion rings.

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