Baby Greens With Sauteed Apricots Prosciutto And Sheeps Cheese Recipes

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PROSCIUTTO-WRAPPED GREENS



Prosciutto-wrapped Greens image

From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.

Provided by Ms B.

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 lb mesclun or 1/4 lb arugula
kosher salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, freshly grated
12 slices prosciutto, very thin

Steps:

  • In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
  • Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
  • Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
  • Taste for salt and pepper.
  • Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
  • Squeeze the greens together and roll the prosciutto into a tight log.
  • Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
  • Repeat with the remaining prosciutto and greens and serve.

Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5

GRILLED APRICOTS: VERIKOKO STEEN SKARA



Grilled Apricots: Verikoko Steen Skara image

Provided by Cat Cora

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 apricots, halved
Extra-virgin olive oil, for brushing and drizzling
Sea salt and freshly ground black pepper
8 paper-thin slices San Daniele prosciutto
5 thinly shaved pieces Kasseri

Steps:

  • Brush the apricot halves with olive oil and sprinkle with salt and pepper. Place on a hot grill and lightly mark the apricots. When warm, pull from the grill and place on a warm plate. Drape the prosciutto over the fruit and lay 5 pieces of the cheese over. Drizzle the fruit with olive oil and serve.

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA



Baby Greens with Grapes, Pecans and Gorgonzola image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed

Steps:

  • Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
  • Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
  • Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

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