Monday, May 22, 2017

June Cooking - Salad

Grilled Peach and Apricot Salad with Spinach and Prosciutto
(Serves 4)

1 bunch baby spinach
Kosher salt
3 tablespoons olive oil
1-2 tablespoons freshly squeezed lemon juice
4 ounces prosciutto, thinly sliced
4 peaches, halved
4 apricots, halved
1/2 cup crumbled feta cheese

Crusty bread for serving

1. Heat the grill to medium-high. While the grill heats, tear spinach into bite sized pieces and place in a large salad bowl. Whisk together olive oil and lemon juice. Cut prosciutto into bite sized pieces and set both aside. 

2. When the grill is hot, brush peaches and apricots very lightly with vegetable oil. Grill cut side down, until deeply caramelized, about 5 minutes. Transfer to plate. 

3. Toss the spinach with the dressing and feta. Add the prosciutto, followed by the still hot peaches and apricots, letting their juices seep into the spinach. If there are any juices left on the plate, add those too. Enjoy with crusty bread. 

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