June Cooking

This recipe originally called for kale, but kale is just too tough for salad.  IMHO. Also, it called for only 1/4 cup feta cheese and that is just not enough feta.  IMHO. It is almost fresh peach season here in Texas and I can hardly wait!!

Grilled Peach and Apricot Salad with Spinach and Prosciutto 

1 bunch baby spinach

Kosher salt

3 tablespoons olive oil

1-2 tablespoons freshly squeezed lemon juice

4 oz. Prosciutto, thinly sliced

4 peaches, halved

4 apricots, halved

Vegetable oil for brushing

1/2 cup crumbled feta cheese

Crusty bread, for serving

1. Heat the grill to medium-high.  Tear spinach leaves into bite size pieces and place in a large salad bowl.  Whisk together oil and lemon juice, set aside. Tear or cut Prosciutto into bite sized pieces, set aside. 

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

3. Toss the spinach with the dressing and the feta. Add the Prosciutto, followed by the peaches and apricots, letting the juices seep in. If there are any extra juices on the plate, add those too. 

Enjoy with crusty bread.