Free Burger Night by Kate McMillan Page B

leaves. In the winter months, substitute persimmons, pears, apples, or even dried cherries for the peaches. Toasted hazelnuts or pecans are a tasty addition.
    WHAT YOU NEED
    4 thin slices of prosciutto, about 1 ½ oz (45 g)
    2 peaches, peeled, quartered, and pitted
    2 tablespoons plus 2 teaspoons olive oil
    Kosher salt and freshly ground pepper
    1 tablespoon white balsamic vinegar
    1 teaspoon Dijon mustard
    6 cups (6 oz/185 g) Bibb lettuce, torn into pieces
    3 oz (90 g) chèvre, at room temperature (about ¼ cup)

    Preheat the oven to 375°F (190°C). Lay the prosciutto in a single layer on a baking sheet lined with parchment paper. Bake, rotating the tray once, until the prosciutto is crispy, about 15 minutes. Set aside and, when cool enough to handle, tear into bite-sized pieces.
    Build a medium-hot fire in a charcoal grill or preheat a gas grill to high. Brush the peaches with 2 teaspoons of the olive oil and season lightly with salt and pepper. Arrange on the grate directly over the heat and grill, turning as needed, until the peaches are nicely grill-marked and soft but still hold their shape, about 6 minutes total. Transfer to a cutting board and, when cool enough to handle, slice each piece into 4 wedges.
    To make the dressing, combine the vinegar and mustard in a large mixing bowl. Whisk in the remaining 2 tablespoons olive oil and season to taste with salt and pepper. Add the lettuce and toss to coat completely. Season again with salt and pepper and transfer to a shallow serving dish. Garnish with the prosciutto, peaches, and chèvre and serve right away.
    SERVES 4

    CREAMY FINGERLING POTATO SALAD WITH TARRAGON
    HARD-BOILED PERFECTION
    To boil eggs perfectly every time, place eggs in a heavy-bottomed pan and cover with cold water by 1 inch (2.5 cm). Set the pan over high heat and bring to a rapid boil. Once the water is boiling, cover the pan, turn off the heat, and let sit for 10 minutes. Drain the eggs and rinse under cold water.
    WHAT YOU NEED
    1 ½ lb (750 g) fingerling potatoes, scrubbed and halved lengthwise
    Kosher salt and freshly ground pepper
    ⅓ cup (3 fl oz/80 ml) mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon white wine vinegar
    1 shallot, minced
    ¼ cup ( ⅓ oz/10 g) loosely packed fresh tarragon, roughly chopped
    2 ribs celery, chopped
    3 hard-boiled eggs, peeled and quartered

    Place the potatoes in a heavy-bottomed pan and cover with water by 2 inches (5 cm). Add 1 tablespoon salt and set over medium-high heat. Bring the water to a boil, reduce the heat to low, and cook until the potatoes are fork-tender but not falling apart, about 8 minutes. Drain the potatoes and let cool for 10 minutes.
    In a large bowl, stir together the mayonnaise, mustard, vinegar, shallot, tarragon, and celery. Season with salt and pepper and add the potatoes. Toss until the potatoes are fully coated and season again with salt and pepper. Gently toss the eggs into the salad and serve right away. Alternatively, you can transfer the potato salad to a shallow dish and nestle the quartered eggs into the dish.
    SERVES 4–6

    LITTLE GEMS WITH BLUE CHEESE DRESSING & TINY CROUTONS
    UPDATED CLASSIC
    This is a riff on a wedge salad, a favorite accompaniment to diner-style burgers. If you can’t find little gems, use a head of romaine, chopped. The blue cheese dressing can be made up to 5 days in advance but the croutons are best served hot out of the pan. Homemade croutons are a great way to use up leftover day-old baguettes.
    WHAT YOU NEED
    3 tablespoons mayonnaise
    2 tablespoons sour cream
    2 tablespoons buttermilk
    2 tablespoons fresh lemon juice
    1 tablespoon chopped chives
    Kosher salt and freshly ground pepper
    ½ cup (2 ½ oz/75 g) crumbled blue cheese
    3 oz (90 g) pancetta, cut into small cubes
    1 tablespoon olive oil
    1 tablespoon butter
    1 cup (2 oz/60 g) crusty bread, cut into ⅛ -inch (3-mm) cubes
    4 heads (1 lb/500 g) Little Gems, leaves separated but kept whole

    To make the dressing, in a bowl, combine the