FIRST
In a small bowl combine lime juice and zest vinegar water and honey. Slowly whisk in olive oil and season with kosher salt and pepper. Set aside.
NEXT
Slice cheese in 12 slices about 1/4-inch thick. Cut peaches in half lengthwise remove pit and lay each half on a flat surface (flat side down). Using a sharp knife gently slice peaches into 1/2-inch slices.
LAST
On four individual plates layer peach slice cheese and basil leaf. Repeat 3 times and top with a fourth peach slice. Top with chopped mint. Season salad with freshly cracked pepper; drizzle with vinaigrette and serve immediately.
Recipe courtesy Gena Knox (www.genaknox.com). Used with permission.
This recipe has been added to the following public cookbooks:
Amy's recipes,
Lagamor's Bistro,
billys notable cooking,
when you want the very best !,
Gena Knox Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Margaret
06/18/09 02:03 PM | ExcellentI love this -- was skeptical at first but I'm a big fine. It lists mint in the ingredients but not in the steps so I added it in between the layers with the basil. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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