My husband and I went on a date night tonight and it was truly an experience to remember. We had the pleasure of taking a cooking class together at Sur La Table in Boca Raton. We booked it about a month in advance to force ourselves to go on a date, which month to month can be a bit hard to come by for us. They had a salad, entree, side, and dessert all together for a light, flavor-packed, and texture varied summer menu. It was heavenly to just have the quiet time to learn something new with my husband and also to be able to indulge in every last bite of what we had to cook together. This was the salad on the menu and I have adapted it to have peach slices as opposed to the original peach halves. The peach slices add a soft texture, yet densely honey smothered goodness to this salad. Grilled peaches with Spinach and Prosciutto is your next end of summer go-to dish.
If you are planning on going in South Florida/West Palm Beach area just know that the Palm Beach Gardens Sur La Table does not have cooking classes available. If you sign up at the Boca, Mizner Park location make it a point to take any of Chef Tom Deni’s classes. He’s extremely thorough, friendly and his courteous staff makes the experience fun and easy to follow and enjoy. You may also take your own wine as there is no corking fee and wine glasses are also provided for your use during the class.
Grilled Peaches with Spinach and Prosciutto
Ingredients
Honey for brushing
2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
4 cups spinach or watercress, washed and stemmed
Himalayan salt
8 thin sliced of prosciutto
2 tbsp aged balsamic vinegar
Prepare
1. Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
2. Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
3. In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. 4. Taste and adjust seasoning with salt and pepper.
5. Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
- Honey for brushing
- 2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
- ¼ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 4 cups spinach or watercress, washed and stemmed
- Himalayan salt
- 8 thin sliced of prosciutto
- 2 tbsp aged balsamic vinegar
- Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
- Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
- In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.
- Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
