Snippets from Santa Fe 3: Baby Arugula Salad

Tonight we dined at Santacafe. Wonderful. Most notable was the Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado Peaches and Balsamic Vinaigrette. My interpretation of how this is prepared follows.

Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado Peaches and Balsamic Vinaigrette
Use a cup of Baby Arugula per person.
Wrap three asparagus spears with prosciutto for each person, spray with canola oil or olive oil and grill for 5 minutes until lightly browned and asparagus is tender.
Cut peaches into quarters and then thirds, allowing half a peach per person. Spray lightly with canola or olive oil and grill on grill rack forĀ about 5 minutes.
Toss arugula with balsamic vinaigrette and top with peaches and asparagus.
For the balsamic vinaigrette, use 2/3 cup olive oil and 2 tablespoons balsamic vinegar. This will make enough for 8 to 10 servings.

2010-10-07T21:14:17+00:00 October 7th, 2010|Recipes, Restaurant Reviews|