Grilled Peach & Avocado Salad

Friday, June 1, 2018

You'll need:

2 peaches, firm

1 avocado, firm

1 C cherry or grape tomatoes

2 T crumbled goat cheese

1 T fresh basil

.8 oz duck prosciutto 

1 C balsamic vinegar

Olive oil

Salt & pepper

Makes 2 servings

Preheat oven & make balsamic reduction

• Preheat oven to a high broil
• Pour balsamic vinegar into a small saucepan & turn heat to med-high. Bring to a boil.
• Once boiling, reduce heat & let simmer for 10 min, stirring occasionally, until balsamic is thick & reduced

Roast tomatoes & sauté avocados & peaches

• Place whole tomatoes on a baking pan & toss with 1 Tbsp olive oil & salt & pepper to taste. Place in oven for 10-15 minutes, tossing halfway through, until tomatoes are tender.
• Slice peaches & avocados into 1/4 inch slices
• Heat 1 Tbsp olive oil in a large sauté pan at med-high
• Arrange avocado slices in a single layer. Keep from moving them around so that they brown. After 2-4 minutes, flip them over. Remove from pan after 2-4 more minutes.
• Heat 1 Tbsp olive oil in the sauté pan. Repeat avocado process with peaches.

Plate & enjoy!

• Arrange avocado, peaches, tomatoes, goat cheese, basil & prosciutto between 2 plates. Drizzle balsamic reduction over top (you may have some leftover). Top with salt & pepper as desired.
• Enjoy!