This salad is what mid summer salad dreams are made of.
Which by the way, can you believe we are already half way through summer??
They already have all the back to school stuff out at Target, and while I do love back to school supplies, new clothes and all that other stuff, the thought of summer being over is so sad. It will be fall before we know it and I’ll probably be telling you all about apple dishes galore, but until then, I am gonna continue on my peach craze.
Which means peaches this week, peaches next week and probably more peaches after that too. I figure I’ve got to use em well I have them around.
I also need to eat all the cherries before they are gone.
I swear I’ll be broke by the end of cherry season. Either that or my lips will be permanently stained red.
My mom? She has this thing I like to call the “chocolate lip liner”. The “chocolate lip liner” is really just the leftover melted chocolate that lines your lips after a warm chocolate chip cookie. She pretty much has those all the time. Growing up I’d try to alert her and say “mom, you have some chocolate lip liner on those lips again”.
But now I am the one with the lip liner, only mine is from too many cherries… and I look like a freak.
Anyway, I have combined so many of my favorite things into one super simple salad.
First, the crepes. They are the carby part to this salad. I wanted this salad to be hearty and not sweet, so I went with buckwheat flour. Normally I am all about crepes being light, but for this salad the buckwheat crepes work perfectly.
The crepes are the hardest part to this salad, but they are not even hard. Just be ok with your first crêpe being a dud and then move on. You’ll get the hang of it.
The rest is simple. We are caramelizing peaches by brushing them with balsamic glaze and then grilling them. It’s maybe the best thing ever. So sweet, but when paired with the gorgonzola they become savory and makes for salad perfection.
The rest of the ingredients get tossed together and then stuffed into the crepes. Sprinkle with a lot of gorgonzola and a really generous drizzle of honey.
Don’t skip the honey, it makes all the difference.
Oh and can I just say that I am loving prosciutto right now? I used it the other week, only I did it crispy. For this salad I left it cold and you guys it’s awesome. The saltiness is the perfect touch paired with the sweet peaches, gorgonzola and honey.
And umm, yes, those are some eggs you see up there. I am pretty sure that in my mind no salad is complete without some eggs.
Eggs make food better and if you leave them runny they create a nice sauce for any dish.
Jeez, I sound like an egg nerd. It’s the chickens. They have me way too excited for their fresh eggs!
- Buckwheat Crepes
- 2 large eggs
- 3/4 cup milk (I use 2%)
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour (or try subbing your favorite gluten free blend)
- 3 tablespoons butter
- 1/4 teaspoons salt
- 1/2 cup water + plus more if needed
- 4 ripe peaches, halved + pits removed
- 1/3 cup [homemade | http://www.halfbakedharvest.com/fried-mozzarella-basil-and-nectarine-stacks-with-balsamic-glaze/] or store bought balsamic glaze
- 4 cups fresh micro greens or watercress sprigs
- 2 cups spring lettuce mix
- 1 cup fresh cherries, halved + pitted
- 4 ounces thinly sliced prosciutto
- 6 ounces good quality gorgonzola, crumbled
- 1/4 cup olive oil
- 1 lemon zested + juiced
- pinch of crushed red pepper
- salt and pepper, to taste
- honey, to taste
- 4 poached or hard boiled eggs (optional)
Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
Heat a grill pan or grill over medium heat and lightly oil the grates. Brush each half of the peaches with balsamic glaze and then place them flesh side down on the hot grill. Grill for 2-3 minutes or until lightly charred and caramelized. Remove from the grill.
In a bowl toss together the micro greens, spring lettuce mix and cherries. Roughly tear the prosciutto into pieces and add to the salad. Gently toss.
In another small bowl whisk together the olive oil, lemon zest + juice, pinch of crushed red pepper flakes, salt and pepper.
Divide the crepes among 4 plates or a large serving platter. Stuff each crepe with a little of the salad and then top with crumbled gorgonzola. Add the peaches and drizzle the entire salad with the olive oil dressing. Drizzle with honey (don't skip this!). Add the eggs and sprinkle the entire salad with salt and pepper. If desired serve with more balsamic glaze.
*Inspired and lightly adapted from Donna Hay Magazine.
So much color and flavor. Yeah!! Exited? Oh, yes.
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