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
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
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
Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add baby greens , tossing gently to coat.