I’m clearly having a thing with stone fruits this week. And can you blame me?! After all, this is their season! I hope you loved the Grilled Peach and Chorizo Pizza we made on Tuesday. Today I created a super yummy summer salad with another delicious stone fruit!
Have you ever heard of an Angelcot?! I hadn’t until this summer. If you haven’t met one, I’d love to introduce you. . . .
Of course, like so many fruits, Angelcots are simply wonderful on their own — however, they’re also crazy delicious drizzled with honey and caramelized.
That’s exactly what I did here!
Angelcots are a hybrid of Moroccan and Iranian apricots. We’re in the middle of their season right now, which is only two to eight weeks long — and that means you should act fast! You can find these beauties from Frieda’s Produce at Trader Joe’s and Ralph’s Markets.
- 6 Angelcots, washed and dried
- 2 teaspoons honey
- 6 cups loosely packed baby spinach leaves, washed and dried
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 6 very thin slices of prosciutto
- ¼ cup roasted hazelnuts (here's how to roast them)
- 4 ounces shaved Manchego cheese
- Sea salt and freshly ground black pepper
- Preheat broiler and cut the Angelcots in half and remove their pits.
- Drizzle the honey evenly over the top of the Angelcot halves and place them, round side down, on a baking sheet.
- Place the baking sheet under the broiler until the Angelcots are beginning to char and are becoming brown, about 4 minutes. Keep a close watch on them and turn the baking sheet after a couple of minutes. Remove from the oven and let them cool on the baking sheet.
- Toss the baby spinach leaves with the vinegar and oil and sprinkle with a bit of sea salt and several turns of black pepper.
- Wrap each of the twelve Angelcot halves with one of the halved prosciutto slices. Add them to the spinach and then sprinkle the salad with the Hazelnuts and Manchego.
- Serve immediately!
This is not a sponsored post.