Ingredients
- 10 -15 thin slices of prosciutto
- 3 lg peaches, peeled and cut into wedges
- Salt and fresh ground pepper to taste
- 1 lemon juiced
- 2 Tbsp water
- 4 Tbsp unsalted butter
- 1 bay leaf
- 1 Tbsp finely chopped fresh thyme leaves
- 3 Tbsp balsamic vinegar
- 4 c baby spinach
Preparation
- Fan the prosciutto slices onto 4 plates
- Cover and refrigerate
- In a large bowl, toss peaches with lemon juice, water, salt and pepper
- Cover and set aside
- Heat the butter in a lg skillet
- Until golden brown
- Add bay leaf, thyme, salt, pepper and vinegar
- Heat 1 min
- Add peaches and coat them
- Add spinach and toss thoroughly
- Divide over the plates of prosciutto
Serve warm
Ingredients
- 5 peaches
- 3 scallions thinly sliced
- 1/4 c fresh chopped cilantro
- 3 Tbsp honey
- 1 tsp salt
- 1 tsp lime zest
- 1/2 c fresh lime juice
- 3/4 tsp cumin
- 3/4 tsp chili powder
- 1 1/2 Tbsp tequila
- 1/3 c olive oil
- Cooking spray
- 6 oz baby spinach
- 3/4 lb fresh mozzarella, sliced into 16 1/4 inch slices
Preparation
- Peel and chop 1 peach
- Slice the others into rounds
- Use a food processor to purée everything from cilantro through tequila.
- When it’s smooth, whisk in the oil.
- Brush the dressing onto the peach rounds
- Grill or Roast at 400 for 5 min per side
- Stack alternating slices of peaches and mozzarella over 4 plates of spinach and drizzle with peach dressing.
Ingredients
- 1 Tbsp light brown sugar
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 4 salmon fillets
- 5 oz baby spinach
Dressing
- 2 peaches peeled and sliced
- 3 Tbsp fresh lime juice
- 2 Tbsp honey
- 1 Tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp salt
Process till smooth
Preparation
- Combine sugar and spices in a bowl
- Rub the mixture on the salmon filets
- Grill or roast for 12 min
- Make the dressing
- Toss the spinach with the dressing
- Plate and place a salmon filet on each plate.
Ingredients
- 1 c pecans
- 4 lg peaches cut in half
- 3 Tbsp olive oil
- Salt and pepper to taste
- 2 c baby arugula
- 1/4 c honey
- 2 Tbsp chopped chives
- 4 oz Gorgonzola cut into 8 pieces
Preparation
- Preheat oven to 350
- Bake nuts for 10 min, stirring halfway through
- Brush the peaches with 1 Tbsp olive oil
- Turn oven up to 400
- Roast peaches cut side down for 3-4 min
- Flip them over and place a wedge of cheese in the center of each one
- Roast face up for another 3-4 min till cheese melts
- Toss the arugula with 2 Tbsp olive oil and salt and pepper
- Plate the arugula and sprinkle with nuts
- Place a warm peach on each bed of salad and drizzle with honey
- Sprinkle with chives and serve.
Enjoy your Peach Salads
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