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
- 1/4 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.
This is not a sponsored post.