It can be easy to get carried away with Palisade peaches. The summer fruit lends itself to savory and sweet dishes, but the most successful combinations come from chefs who know how to simply let the ingredient shine.

Of note is chef John Platt’s peach salad at Riffs Urban Fare: Ripened on the tree and shipped straight to the kitchen, the peaches Platt selects for the salad are incomparably sweet. Platt halves the fruit, sprinkles it with salt and pepper, and then grills it ever so slightly to caramelize the flesh and highlight the sweetness. On the plate, the peaches combine with peppery baby arugula from Red Wagon Organic Farm and Oxford Gardens, salty Prosciutto di Parma, and crumbles of Haystack Mountain Boulder chèvre. But the pièce de résistance is the reduced sherry vinaigrette. Platt reduces the vinegar with Colorado honey and infuses it with New Mexican and Adobo chiles so it adds a note of raisin-y heat.

Sweet, salty, rich, and spicy—this is a simple and perfect summer dish.

Bonus: Read more about Palisade peaches here.

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