It's Secret Recipe Club time of the month again and my partner in crime for this month is Jenna over at Painted Apron.
Jenna is super creative. Her blog is full of great recipes, beautiful tablescapes and ideas for party planning and easy home decor. There are plenty of great dinner party ideas for me to check out...later. (You know, when I'm not two weeks away from getting married, later. When you're reading this, I will be on an airplane to California for the wedding. Sorry if I don't respond to comments promptly)
I normally love SRC post dates, but this month was more difficult than usual. It wasn't Jenna's fault. Her blog had some awesome recipes like this great Stuffed French Toast and these Magic Potatoes made with so much butter and cheese. The one I must wanted to make was her Breadstick Pizza Rosette because it looked so amazing.
And then I realized we were leaving on vacation for two weeks (for our wedding, followed by honeymoon). By the time I found time to make a recipe we were already in the "We ain't going to the grocery store for shit" stage. You know...the stage where you're eating dry cereal because you refuse to buy milk, and a large amount of your dinners consist of pasta and whatever veggies you have in the fridge. Wanna put an egg on it? What about cheese? All perishable foods must go until we're stuck eating takeout for 3 straight days before vacation.
Given the timing of this SRC, I think I did a pretty great job with this recipe for Prosciutto and Peach Salad. I made mine as a combination of two of her peach salads and I think I did a pretty good job keeping the spirit the same, given all of my self-imposed food restrictions.
It was a really tasty dinner. We had a duo of salads that night: peach salad and caprese salad because everything must go! Thanks for the great recipes Jenna. I promise I'll come back and make that pizza rosette after we get back from vacation.
Grilled Peach Salad
- 2 ripe peaches (either yellow or white)
- mixed greens (anything with arugula and frisee is always great)
- salted italian meat (prosciutto or pancetta would be great. I used sopresatta)
- olive oil
- balsamic glaze (I used an English Toffee infused balsamic vinegar that was on sale at my local olive oil shop)
- goat cheese (I didn't have this, but I would use it next time)
- Pit the peaches and grill them either outside or on your grill pan
- Sautee your sopresatta or chosen meat until slightly crispy
- Lightly dress your greens with a little olive oil, lemon juice and salt. Lay them down on the plate
- Top with grilled peaches, sopresatta, almonds and a little balsamic glaze. Eat immediately and enjoy