Baby Greens With Sauteed Apricots Prosciutto And Sheeps Cheese Recipes

APRICOTS WITH HERBED GOAT CHEESE

Steps:

• Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with additional basil leaves. Serve immediately.

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA

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

PROSCIUTTO-WRAPPED APRICOTS

Steps:

• In a small bowl, combine the cheese, confectioners' sugar and pepper. Cut a slit in each apricot; fill with cheese mixture. Cut each slice of prosciutto in half lengthwise; wrap a piece around each apricot and secure with a toothpick., Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until heated through. Refrigerate leftovers.

BABY GREENS WITH SAUTéED APRICOTS & PROSCIUTTO

Steps:

• Halve and pit the apricots and set aside.
• Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
• Add the onions and sauté until lightly browned, about 5 to 7 minutes.
• 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.
• 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.
• Remove the pan from the heat and let the mixture cool.
• Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
• 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.
• Set the molds aside while you dress the greens.
• 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.
• 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.
• Divide the greens evenly among four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens.
• Drizzle any remaining vinaigrette around the prosciutto ring. Top the salad with the cheese.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

BRUSSELS SPROUTS AND APRICOT SAUTE

Steps:

• Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
• Stir lime juice into sprouts mixture just before removing from heat.

PROSCIUTTO-WRAPPED GREENS

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.