Wednesday, July 11, 2012

roasted strawberry salad

If you'ld be here right now...
On this exact moment... 
I'm pretty sure you'ld lick my bowl, girl.
{not in the nasty kind of way... dude, behave}
I'm damn sure you wouldn't be able to resist the smell that's coming right out of my oven filling the entire room.

Roasting your strawberries for the first time is a pretty scary thing to do.
I know.
You're convinced you'll ruin those lovely fresh and deep pink babies.
Little do you know only ten minutes later, if you dare to jump, they will taste even sweeter, juicier and more intens than ever before.
Jump with me!

Roasted strawberry salad with prosquitto and goat cheese
inspired by closet cooking
serves one

10 strawberries {i roasted more so i could have some of this}
1 T balsamic vinegar
1 T olive oil
1 t honey
1 sprig of fresh rosemary
spinach, a large handful washed and spun dry
basilicum, a handful
2 slices of prosciutto
2 T goat cheese
1 T pine nuts, toasted
a sprinkle of red wine vinegar

one: preheat an oven to 400°F/ XX°C
two: toss the strawberries in the honey and balsamic vinegar to coat; add a pinch of salt.
three: spread the strawberries in a baking dish in a single layer, add the sprig of rosemary to the dish.
four: roast those babies until softened, about ten minutes.
five: let cool to room temperature.
six: get yourself a plate and drape the prosciutto onto it.
seven: put the basil leaves and the spinach leaves onto the plate; scrape the berries and juices from the roasting pan to the middle of each plate.
eight: sprinkle with the pine nuts and goat cheese.
nine: to serve, drizzle with red wine vinegar and a dash of olive oil.

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