Friday, May 8, 2020

Buzzworthy Honey Recipe



Grilled Peach-and-Mozzarella Salad

5 peaches
3 green onions sliced
1/4 cup chopped fresh cilantro
3 tablespoons honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila (optional)
1/3 cup olive oil Vegetable cooking spray
1 (6-oz.) package watercress or baby arugula, thoroughly washed
3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices
Garnish: fresh cilantro sprigs

Peel and cut the peach. Break the remaining 4 peaches into 28 (1/4-inch-thick) circles and split across the stem and bottom ends.

Process the sliced peach, the green onions, the next 7 ingredients and, if necessary, the tequila in the food processor for 10 to 15 seconds or until smooth. Add oil and pulse 3 to 4 times or until well blended.

Cover the cooled cooking grill with the cooking spray and place on the grill. Preheat the bbq to 350 ° to 400 ° (medium-high). Brush the peach rounds on both sides with 1/3 cup of peach coating.

Grill the peach rings, covered with a grill lid, over 350 ° to 400 ° (medium-high) heat for 3 to 5 minutes on either side or until the grill marks emerge.


Arrange the watercress uniformly on four tiles. Alternately add 4 circles of roasted peach and 4 slices of cheese on each dish of watercress. Top each with three more rounds of peach. Drizzle the leftover peach sauce. Garnish, if you want.






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