Grilled Peach Salad

I'll be making this...

Grilled Peach Salad

With Buffalo Mozzarella & Arugula

from Farmhouse Table

INGREDIENTS

6 peaches, cut in half and pitted

salt

3-4 large handfuls arugula, washed and dried

1 small red onion, slivered

5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces

4 Tbs. white balsamic vinegar

2 tsp. honey

2 tsp. dijon or whole grain mustard

2 Tbs. minced chives

1/3 c. olive oil

2 Tbs. creme fraiche or 1 Tbs. heavy cream

Light a fire in grill and let it burn down to med-hot.  I like to build the fire on one side of the grill so I can move things around to different temperatures.  Lightly salt the cut sides of the peaches, drizzle very lightly with olive oil and place cut side down on the grill.  When the peaches are charred and just beginning to soften, remove them to a platter and set aside.  Make the dressing: place vinegar, honey, mustard and chives in a small bowl.  While whisking constantly, slowly drizzle in olive oil until emulsified.  Whisk in the creme fraiche or cream.  Toss arugula and onion with vinaigrette and place on serving platter or dish.  Nestle peaches and mozzarella amongst greens and drizzle with a little more dressing.  Sprinkle with coarse sea salt and serve.

I highly recommend that you not only try this recipe, but Farmhouse Table is a fantastic source for so many yummy recipes...

ahhhh, how I love some...

Sweet Cooking Inspiration!

Pears & Gorgonzola

This looks and tastes

Refreshing & Delicious

Ingredients (serves 4)

2 pears, peeled, cored, cut into 1 inch cubes
5 1/2 oz. (med. wedge) gorgonzola, cut into 1 inch cubes
2 tablespoons honey
1 teaspoon butter
Black, ground black pepper 

Preparation:

Glaze the pears in a frying pan with butter. When browned, add the honey a little at a time. Stir carefully so that they caramelize.

Sprinkle with pepper and drain on parchment paper (do not use paper towels, they will stick)

Just stick with a piece of cheese between two dice pears. Serve.

from Tastespotting

via Pinterest

Enjoy your weekend!

Cube Salad

Need a quick & easy 

summer salad recipe???

Try this "cute cube"...

great presentation 

and delicious...

LOVE IT!!!

from Savvy Housekeeping

Ingredients:

Watermelon

Kiwi

Feta

Instruction:

Cube & stack

Garnish with Mint Leaves

Nuff Said!

A New Classic!

I love a Caprese Salad..

hands down, it's one of my fave's!

So when I saw this 

new way to serve my 

beloved salad, 

I just had to share it!

Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the 

way thru the other side. Insert a slice of fresh mozzarella cheese and a basil 

leaf in between each slice.  

Once the tomato is stuffed 

(it should “fan” out a bit) drizzle 

olive oil and balsamic vinegar over the top.  Drizzle it with your favorite 

sea salt – and voila!  

Thank you to 

The Party Dress 

for helping me see 

my old favorite in a 

whole new way!

PS - don't forget the 

appetizer size!

Using a cherry tomato... 

the perfect bite size.

I'm just sayin'...

Dinner Salad

What's For Dinner???

I'm thinking about this 

delicious salad

from Martha Stewart

Sirloin Salad With Cilantro

Ingredients

1 cup fresh cilantro leaves

• 1/3 cup champagne vinegar
• 1 teaspoon extra-virgin olive oil
• 1/4 cup fresh orange juice
• 1 tablespoon finely grated orange zest
• 1 jalapeño, seeded and chopped
• 1/2 teaspoon coarse salt
• 1 pound sirloin steak (about 1 1/2 inches thick)
• 1 small red onion, halved and sliced into wedges
• Fresh flat-leaf parsley, for garnish
• 
  

Directions

1. Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeño, and salt in a food processor until coarsely chopped.
2. Rub half of the marinade over steak, and refrigerate for 1 hour.
3. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes.
4. Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.

DELISH!