Caramelized Peach + Cherry, Prosciutto and Gorgonzola Salad w/Buckwheat Crêpes.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Caramelized Peach + Cherry, Prosciutto and Gorgonzola Salad w/Buckwheat Crêpes.
By halfbakedharvest
Course: Salad
Cuisine: American, Italian
Keyword: cherry, gorgonzola, peach, prosciutto
This salad is what mid summer salad dreams are made of.
Ingredients
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
Salad
- 4 ripe peaches halved + pits removed
- 1/3 cup [homemade | https://dev.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
Instructions
Buckwheat Crepes
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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.
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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.
Salad
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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.
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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.
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In another small bowl whisk together the olive oil, lemon zest + juice, pinch of crushed red pepper flakes, salt and pepper.
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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.
Recipe Notes
*Inspired and lightly adapted from Donna Hay Magazine.
So much color and flavor. Yeah!! Exited? Oh, yes.
Such a beautiful centre piece and I love the nuttiness of buckwheat flour – so good with the salty prosciutto and sweet fruits and honey! AND THAT EGG!!
Lovely!
http://youtube.com/addalittlefood
Thank you, Millie!
I was just realizing the other day that summer is halfway gone! 🙁 By the way, grilled peaches are amazing just by themselves – with a balsamic glaze I bet they are out-of-this-world delicious!
Thanks Chelsea! I could not agree more about the peaches. 🙂
These pictures are gorgeous..I love the honey beading up on the basil and cheese glorious. Prosciutto with grilled food is such a great combo. I noticed all the back to school stuff to and its just too early. As for the cherry lip stains me too and fingers too…but they are so good.
Thank you so much!
So said summer is already halfway gone!
Love this recipe, especially the buckwheat crêpes. As usually your pictures are amazing 😉
Thanks Olivia!
I cannot believe that summer is halfway gone! So depressing! What could make that better? This salad and chocolate lip liner. Love that.
Thanks Bri!
So depressed Summer is speeding by – but this salad looks heavenly Tieghan, can’t wait to try grilling some peaches!
Thanks Kathy!
This is just gorgeous T! I always get this nervous feeling during Summer. Like I won’t be able to eat enough peaches, watermelon and cherries! Lucky for us, Winter is half-way done over here so soon I’ll be indulging in all the summer fruitiness. 🙂
Haha, I get that same nervous feeling!!
Thanks Alida!
PS I still cannot believe it is winter where you are. Craziness!
Cracking up over “chocolate lip liner”. I guess I frequently have that too…
Thanks Liz! 🙂
This is an over the top salad. The buckwheat crepes are a true find. I the lip liner—–made me laugh.
Thanks Carol!
now this is a seriously good looking dish.. never made buckwheat crepes before. definitely will be recreating them in my kitchen. yum!
Oh. my. word. I had to call my husband over to show him how amazing this looks. I need this immediately.
Haha! Thank you so much!
So gorgeous, love the caramelized peaches and side of crepes!
Thanks Laura! Have a great weekend!
Ooh yum! Those crepes are so pretty and perfect 🙂
Thank you!
I had my first buckwheat crepe in San Francisco at a restaurant a few months ago, and it was filled with so many delicious ingredients. I love this fresh, summery version!
They are so good. I love them! Thanks Marcie!
Just speechless- please adopt me!!
Ha! Thanks so much!
Oh my goodness these toppings would be so amazing on a pizza!
Oh my gosh, they so would! Thanks Lucy!
This is absolute insanity. What a beautifully crafted mix!
Thank you so much!
This is topping the list of one of the first things I’m making post pregnancy! Soft cheese, cured meats, runny eggs….feels like a complete indulgence! Looks amazing.
Your salad looks so beautiful- Could you tell us did you use sweet cherries or bittersweet cherries (different species)?
Hi Victoria! I like to use a sweet cherry for this salad. Mine where bing cherries. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan