Friday, January 25, 2013

Grilled Peaches over Baby Greens with Parmesan and Prosciutto

I am ALWAYS behind in posts so bear with me but this recipe screams JANUARY! It's a clean meal with great flavors. The recipe for this calls for goat cheese which if you know me, I LOVE goat cheese. I discovered it a year ago after thinking it was gross. I had never even tasted it before but thought it was gross. I was sooo wrong. It is like cream cheese with a kick. And now I am in love. I have to have it in my house at all times along with feta and Parmesan. But when I made this recipe, I was out of goat cheese. I had gone on a binge eating it on a salad with freshly roasted beets the night before. I was out and had to find an alternative. So rough, right? Parm it was! But you will love this recipe with all the changes, I promise! I loved it so much, I made it twice in one week. That is saying something. A recipe is lucky to be made twice in one year around here.

Grilled Peaches over Baby Greens with Parmesan and Prosciutto
recipe adapted by
Cooking Light
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cups baby greens

2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 oz Parmesan shaved

Some of my best recipes come out of recipe books! Cooking Light has some of the best recipes

 Bring vinegar to a boil in a small saucepan over medium-high heat.
 Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes).
 Remove from heat
stir in honey. Cool to room temperature
  Get your grill ready and hot. The Fireman just happens to be grilling chicken. Slice up peaches. I sprayed with cooking spray in the house on both sides afraid they would sick. If you are using a grill pan spray the spay on the grill pan.
 Prepare the greens. I put the amount that we were going to use in a bowl so I could dress the greens before putting them on the plate.

 Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add baby greens , tossing gently to coat.
  Arrange baby greens mixture on a platter or bowls.
 Place peach wedges on grill rack coated; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
 Louie is not happy about us grilling.
 Lucy is
 They are getting so big so fast
 peaches are getting marks on one side. They look so good.
 I wish you could smell these
 Top with prosciutto.
and then cover the prosciutto with the  peach wedges and then drizzle with balsamic syrup; sprinkle with cheese.


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