Sautéed Peach Salad

Hello Mr. Magazine - - THE BREAKFAST BACHELOR -

1 head fresh frisée greens 1 ripe peach 1 thick slice speck 1 tsp sun­flower seed ker­nels 2 tbsp bal­samic vine­gar 2 tbsp olive oil 1 tsp honey fresh bur­rata or moz­zarella the juice of 1 le­mon

1. Heat a driz­zle of olive oil in a small pan over medium heat. Add diced speck and sliced peaches and sauté un­til peaches are caramelized. Re­move from heat.

2. Whisk vine­gar, olive oil, honey, and le­mon juice to­gether in a small bowl. Pour over frisée and toss to coat.

3. Top greens with 1 thick slice of moz­zarella or bur­rata, grilled peaches and speck, sun­flower ker­nels, and salt and pep­per to taste.

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