The post GRILLED PEACHES WITH SPINACH AND PROSCIUTTO appeared first on Florida Girl Cooks.
]]>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.
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]]>The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
]]>Summer Pomegranate Arugula Salad
Ingredients
4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
Prepare
1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!
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