Peach Salads – Delicious Peach Recipes – Part 3

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

1. Fan the prosciutto slices onto 4 plates
2. Cover and refrigerate
3. In a large bowl, toss peaches with lemon juice, water, salt and pepper
4. Cover and set aside
5. Heat the butter in a lg skillet
6. Until golden brown
7. Add bay leaf, thyme, salt, pepper and vinegar
8. Heat 1 min
9. Add peaches and coat them
10. Add spinach and toss thoroughly
11. 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

1. Peel and chop 1 peach
2. Slice the others into rounds
3. Use a food processor to purée everything from cilantro through tequila.
4. When it’s smooth, whisk in the oil.
5. Brush the dressing onto the peach rounds
6. Grill or Roast at 400 for 5 min per side
7. 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

1. Combine sugar and spices in a bowl
2. Rub the mixture on the salmon filets
3. Grill or roast for 12 min
4. Make the dressing
5. Toss the spinach with the dressing
6. 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

1. Preheat oven to 350
2. Bake nuts for 10 min, stirring halfway through
3. Brush the peaches with 1 Tbsp olive oil
4. Turn oven up to 400
5. Roast peaches cut side down for 3-4 min
6. Flip them over and place a wedge of cheese in the center of each one
7. Roast face up for another 3-4 min till cheese melts
8. Toss the arugula with 2 Tbsp olive oil and salt and pepper
9. Plate the arugula and sprinkle with nuts
10. Place a warm peach on each bed of salad and drizzle with honey
11. Sprinkle with chives and serve.