For tonight's meal I decided to make something light in the attempt to drown in my bridesmaids dress at my alteration fitting come July! So a peach salad it was inspired by a foodie mag purchased last week, and my first grilling sesh of the season!
below: thanks to a client recommendation Journie and I went to Wild Birds Unlimited and got her some pets that I wont have to clean after--hopefully they will make an appearance sometime soon....
below: our little garden with my recycled decorations from Journie's first birthday party.
Peach and Prosciutto Salad:
4 Peaches
1/2 lb of Prosciutto
Piave Vecchio Cheese
Balsamic Vinaigrette
Olive Oil
Pecans
Arugula and Spinach
toast pecans for 8-10 min in oven at 350 degrees. slice peaches and roll in prosciutto. throw rolled peaches on the grill for 8 min. put on top of a bed of arugula and spinach greens, along with pecans, shaved piave, drizzled balsamic and olive oil.
aaand bon appétit!
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