GRILLED PEACHES AND COUNTRY HAM SALAD WITH GOAT CHEESE
RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
Yield: 4 luncheon-sized salads
2 ounces very thin sliced country ham, cut into 16 long strips
4 firm-ripe peaches, cut in quarters and pits removed
1 tablespoon olive oil
12 cups loosely packed mixed baby greens
6 tablespoons Honey Balsamic Vinaigrette (recipe follows)
1/4 teaspoon freshly ground black pepper
1/2 cup fresh goat cheese, softened
Preheat grill to medium-high heat.
Wrap one strip of country ham around each peach wedge, overlapping slightly. Toss wrapped wedges in the olive oil.
Place peach wedges on grill rack coated with cooking spray; grill 5 to 6 minutes, turning every 2 minutes or until all sides have grill marks and are slightly caramelized. Remove from grill and set aside.
Combine greens, vinaigrette and pepper in a large bowl, tossing gently to coat. Divide evenly between four plates. Add four peach wedges to each plate and top each salad evenly with the goat cheese. Serve immediately.
HONEY BALSAMIC VINAIGRETTE
Yield: 1 2/3 cups
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 large garlic cloves, minced
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon pepper
1 cup olive oil
Combine the first 7 ingredients (vinegar through pepper) in a bowl until blended. Gradually whisk in olive oil. The vinaigrette will keep, refrigerated, in an airtight container for up to five days.
GDA Cooking - July 13, 2012
1720 Valley View Drive