Endive Salad with Grilled Peaches, Feta and Boursin Dressing

 

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The end of Summer is here. And with that sadly also the end of Peaches and Nectarines.

I have broken the promise I made to myself to make tons of peach recipes this summer, but I didn’t nearly make as many as I had planned originally. I’ve eaten tons of peaches obviously (and very grateful) but not as many recipes as I had hoped for. The summer has passed by so quickly that I’m almost freaking out about the peaches coming to an end.

Note to self: freeze some peaches before they’re all gone!

So before it’s too late here’s one salad that it fun, delicious and crunchy with feta cheese and juicy grilled Peaches. And so simple with just a few ingredients.

Since endive aka chicory can be a little bitter, what better way to compensate that than to add some juicy grilled stone fruit.

And then there’s the Boursin dressing, seriously a joy for life! And one that will go with anything, or even as a dip or over baked potatoes. I could keep going for a while.

Basically this salad covers it all,  savoury,  sweet, bitter, crunchy, acidic, juicy……YUM!


 

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⏰ Prep time: 10 min.

🍲 Cooking time: 10 min

🍴 Serves : 4 as a side

 

FOR THE SALAD:

  • 4 endive spears, gently cleaned
  • 2 large peaches
  • 4 oz. feta, cubed
  • some parsley
  • Boursin dressing
  • chili flakes

 

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INSTRUCTIONS:

  1. Cut off the bitter ends from the endive spears, pull off some leafs and leave them whole.
  2. Chop the remaining endive and arrange on a platter.
  3. Heat a griddle pan.
  4. Cut the peaches in half and remove the stone.
  5. Cut into wedges, about 4 to 8, depending on the size of the peach.
  6. I didn’t need to oil my peaches because I have a very good non stick griddle pan, but if you prefer, gently brush the peach wedges with a little olive oil.
  7. Place the wedges on the griddle pan and grill for 4 minutes approximately on each side. Do not turn or touch during cooking because the griddle stripes will mess up, just flip over once and that’s it. I do this with the tip of a knife.
  8. Place the warm peaches on the endive salad.
  9. Scatter over the feta cubes.
  10. Sprinkle over some parsley leaves.
  11. Sprinkle with some chili flakes
  12. Dress with the Boursin dressing just before serving.

 

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INGREDIENTS BOURSIN DRESSING:

  • 1/2 Cup cream cheese at room temperature
  • 1/2 Cup Buttermilk
  • 2 teaspoon lemon juice
  • 1 tsp. honey
  • 1 garlic clove, minced
  • 1teaspoon Worcestershire sauce
  • 1teaspoon dry mustard
  • 2 teaspoon parsley, chopped
  • 2 teaspoon chives, chopped
  • 1 teaspoon dill, chopped
  • 1 teaspoon basil, chopped
  • 1 teaspoon savory, chopped (optional)
  • salt
  • black pepper

INSTRUCTIONS:

  1. In a bowl mix cream cheese and buttermilk until smooth.
  2. Peel and grate the garlic on a mandolin or crush. Add to the bowl.
  3. Then add the Worcestershire sauce, dry mustard, lemon juice, honey and herbs and mix with a small spoon.
  4. Add a little milk if it is to thick, you need to be able to pour the dressing.
  5. Season with salt and pepper.
  6. Place in the fridge and let the flavours develop.

 

Enjoy!

Myra XO

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……………..and remember to share with friends and family……………….

Swedish Meatballs

Swedish Meatballs with Cranberry Tangerine sauce

 

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…Svenska Köttbullar.

Swedish is such a beautiful language. Not that I understand a word of it but it just sounds so wonderful.  I only know three words in Swedish,  Svenska, Köttbullar and Ikea.

The first time I ate Swedish meatballs was actually in New York. It was truely love at first bite.

A friend was having them for lunch and I just couldn’t believe how good they were. I’ve been making them for a long time now and they never bore me. That creamy sauce and the hint of Dill is just perfect. I always make the cranberry sauce with it too since I can’t eat the meatballs without it. Originally it is served with a Lingonberry jam, but we don’t have them here. The cranberry is related to the Lingonberry, known also as the mountain cranberry, so that’s good enough for me.

Either way all berries are very healthy so I’m making cranberry sauce to go with the meatballs.

 

 

Serves: 4

Ingredients Meatballs;

1 lb. ground beef

1 medium onion, peeled and finely chopped

1 tbsp. Butter

1/2 C. fresh bread crumbs

2 tbsp. milk

1 tbsp.  parsley, chopped

1 tbsp. dill, chopped

¼ teaspoon ground Allspice

¼ teaspoon ground Nutmeg

½ teaspoon Garlic Powder

2 tsp.  Worcestershire Sauce

1 tsp. Dijon Mustard

fresh ground Pepper

½ teaspoon Pink Himalayan Salt

1 egg yolk

1 tbsp. Olive Oil + 1 tbsp. butter

Sauce;

2 tbsp. butter

2 tbsp. All Purpose Flour

1 1/2 C. Beef stock, from a cube is fine

1/2 C. full fat Crème fraîche mixed with 1 tsp. corn starch *see note below

1 – 2 tbsp. chopped Dill

salt and pepper to taste

 

 Swedish meatballs with Cranberry Tangerine sauce

Method;

First start by gently cooking the onion in 1 tablespoon of butter over medium heat until translucent, about five minutes. Remove from heat and let cool.

In a bowl soak the bread crumbs in the two tablespoons of milk. Add the ground beef, parsley, dill, allspice, nutmeg, onion, garlic powder, pepper, salt and egg yolk. Mix until combined.

Roll into small meatballs, about the size of a golf ball.  In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

For the sauce add the butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth,  bring to a simmer until sauce starts to thicken. Add the crème fraîche . Bring to a very low simmer and add the meatballs back to the pan and heat thru. Sprinkle over fresh chopped Dill. I like a lot of dill but use as much as you like.

Serve over egg noodles, rice or french fries. Serve with the Cranberry sauce.

*Note: crème fraîche can curdle especially the low fat kind so you need to use full fat, this prevents the proteins from clinging to each other when heated, resulting in a curdled mess. Also the corn starch acts as an extra prevention and keeps everything together.

Cranberry Tangerine Sauce;

1/2 C. fresh tangerine juice

3/4 C. Organic Cane Sugar

cinnamon stick

12 ounces whole cranberries

Method;

In a medium saucepan, combine in the juice, the cranberries, sugar, and cinnamon. Bring to a gentle boil, and simmer for about 15 – 20 minutes.

Ladle into glass jars. Keep in the refrigerator. Keeps for a couple of weeks or you could freeze some of it.

 

Swedish meatballs with Cranberry Tangerine sauce

 

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa