Happy Monday Ladies and Gents!

We are coming off of a fun and exhausting weekend at a friends ranch in Eastern Washington. We went with the family and with two other families and the kids had the time of their lives. Horseback riding, corn picking, fishing and just hanging out and playing. It was so fun and relaxing and the country side and farm lands of Eastern Washington are just gorgeous.

Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy ProsciuttoBut with weekends like these come non stop eating and drinking and you do things like make whiskey flavored giant marshmallows and then toasting and gorging on a half dozen of them. And then you are so tired when you get home that you eat a whole pizza. By yourself. Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

So then you get home and realize that you need to eat a bunch of salad. Like this gorgeous salad that features ripe juicy grilled peaches, crispy prosciutto and little crunchy clusters of honey caramelized almonds. The dressing is full of grilled peaches and honey mustard- plus I love the little crispy poppy seeds too. This is so delicious and the perfect Summer dinner- enjoy!!

Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

 

Recipe: Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

Ingredients

  • 1 large bunch Curly Kale
  • 4 ripe peaches, cut in half
  • 1 tablespoon vegetable oil
  • 4 ounces thinly sliced prosciutto
  • Honey Almond Clusters
  • ¼ cup sugar
  • ¼ cup water
  • 3 tablespoons honey
  • pinch of kosher salt
  • 1 ½ cups raw shaved almonds
  • Peach Poppyseed Honey Mustard Dressing
  • 1 garlic clove
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons vegetable oil
  • ½ a grilled peach (from above)
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat the oven to 350 degrees. Prepare a sheet pan with a sheet of greased parchment paper.
  2. In a small sauce pan combine the sugar, water and honey with the pinch of kosher salt. Bring it to a simmer and let cook for 2-3 minutes.
  3. Remove from the heat and add the almonds to the pot. Stir to coat the almonds and then place on the prepared sheetpan. Bake the almonds at 350 degrees for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool.
  4. Put a piece of parchment on a baking sheet and spread out the pieces on the parchment.
  5. In the oven where the almonds are baking, put the prosciutto in to bake for 15 minutes until crispy.
  6. Heat a grill or grill pan to high. Brush the peaches with the vegetable oil and place the peach halves, cut side down. Grill for 1-2 minutes until soft and they have grill marks. Set aside.
  7. While the almonds and prosciutto are baking, make the salad dressing. In the jar of a blender, combine the garlic, Dijon, honey, vinegar, oil and one half of a grilled peach. Puree until smooth. Season to taste with kosher salt. Stir in the poppyseeds with a spoon. Set aside.
  8. Tear the kale into tiny pieces and add to a salad bowl. Toss the curly kale with the dressing making sure that the kale is well coated. Season to taste with kosher salt.
  9. Add the grilled peaches, almond clusters and crispy prosciutto to the salad and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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Categorized: Grilling, Recipe Index, Salad
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Happy Monday Ladies and Gents!

We are coming off of a fun and exhausting weekend at a friends ranch in Eastern Washington. We went with the family and with two other families and the kids had the time of their lives. Horseback riding, corn picking, fishing and just hanging out and playing. It was so fun and relaxing and the country side and farm lands of Eastern Washington are just gorgeous.

Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy ProsciuttoBut with weekends like these come non stop eating and drinking and you do things like make whiskey flavored giant marshmallows and then toasting and gorging on a half dozen of them. And then you are so tired when you get home that you eat a whole pizza. By yourself. Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

So then you get home and realize that you need to eat a bunch of salad. Like this gorgeous salad that features ripe juicy grilled peaches, crispy prosciutto and little crunchy clusters of honey caramelized almonds. The dressing is full of grilled peaches and honey mustard- plus I love the little crispy poppy seeds too. This is so delicious and the perfect Summer dinner- enjoy!!

Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

 

Recipe: Grilled Peach Kale Salad with Honey Almond Clusters, and Crispy Prosciutto

Ingredients

  • 1 large bunch Curly Kale
  • 4 ripe peaches, cut in half
  • 1 tablespoon vegetable oil
  • 4 ounces thinly sliced prosciutto
  • Honey Almond Clusters
  • ¼ cup sugar
  • ¼ cup water
  • 3 tablespoons honey
  • pinch of kosher salt
  • 1 ½ cups raw shaved almonds
  • Peach Poppyseed Honey Mustard Dressing
  • 1 garlic clove
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons vegetable oil
  • ½ a grilled peach (from above)
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat the oven to 350 degrees. Prepare a sheet pan with a sheet of greased parchment paper.
  2. In a small sauce pan combine the sugar, water and honey with the pinch of kosher salt. Bring it to a simmer and let cook for 2-3 minutes.
  3. Remove from the heat and add the almonds to the pot. Stir to coat the almonds and then place on the prepared sheetpan. Bake the almonds at 350 degrees for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool.
  4. Put a piece of parchment on a baking sheet and spread out the pieces on the parchment.
  5. In the oven where the almonds are baking, put the prosciutto in to bake for 15 minutes until crispy.
  6. Heat a grill or grill pan to high. Brush the peaches with the vegetable oil and place the peach halves, cut side down. Grill for 1-2 minutes until soft and they have grill marks. Set aside.
  7. While the almonds and prosciutto are baking, make the salad dressing. In the jar of a blender, combine the garlic, Dijon, honey, vinegar, oil and one half of a grilled peach. Puree until smooth. Season to taste with kosher salt. Stir in the poppyseeds with a spoon. Set aside.
  8. Tear the kale into tiny pieces and add to a salad bowl. Toss the curly kale with the dressing making sure that the kale is well coated. Season to taste with kosher salt.
  9. Add the grilled peaches, almond clusters and crispy prosciutto to the salad and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)