Tuesday, February 16, 2016

Seared Heart of Romaine w/ Honey Balsamic Vinaigrette Cheese, Peach and Veggie Medley

Items needed:

  • 1 Cup of Feta cheese
  • 1 Cup of fresh Mozzarella
  • 1 Peach
  • 2 cups of Cherry tomatoes
  • Half of a red onion
  • 2 pieces of bacon
  • Half of a cucumber
  • 1 heart of romaine lettuce
  • olive oil
  • your choice of balsamic vinegar
  • honey
  • reduced (optionally) flavored balsamic vinegar 

Begin by mixing 40% olive oil, 40% balsamic, and 20% honey in a jar. In this case, I used a pre-mixed dressing from The Olive from Chattanooga.

If you do not have reduced balsamic, reduce 1 cup. Very little is needed.

On a large skillet on medium heat, heat up just enough olive oil to cover the bottom in a thin film

Dice the cheeses, onion, cucumber, tomatoes, peach, bacon, and cucumber and place into a mixing bowl. Drizzle a generous helping of the salad dressing onto the veggies, stir several times to ensure equal coating and let sit.

When the skillet is properly warm, place the romaine lettuce in the pan, rotating sides every 3 minutes, or until partially charred.

Remove from skillet and split in half, placing flat side down in a large salad bowl. Lightly sprinkle salt on the top.

Pile the mixed veggies and cheese as desired on top of the lettuce.

Add additional dressing, as desired. I did not add additional.

Lightly drizzle your choice of balsamic vinegar on top of veggies. I chose a raspberry infused reduction.

Add fresh cracked black pepper as desired.