Baby Greens With Sautéed Apricots & Prosciutto |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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from Grill Fridays on Regis & Kelly Ingredients:
1 dozen ripe apricot |
1/4 cup extra virgin olive oil |
1 small onion, finely chopped |
1 tablespoon fresh rosemary, chopped |
1 tablespoon fresh basil, chopped |
1/4 cup balsamic vinegar |
16 slices prosciutto |
1/2 lb mixed baby greens |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup parmesan cheese, shaved (or kasseri cheese) |
Directions:
1. Halve and pit the apricots and set aside.
2. Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
3. Add the onions and sauté until lightly browned, about 5 to 7 minutes.
4. Add the apricots and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
5. Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
6. Remove the pan from the heat and let the mixture cool.
7. Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
8. Spoon in the apricot mixture, filling each mold to the top. Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
9. Set the molds aside while you dress the greens.
10. In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
11. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
12. Divide the greens evenly among four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens.
13. Drizzle any remaining vinaigrette around the prosciutto ring. Top the salad with the cheese.
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