Peach and Spinach Summer Salad Wrap Recipe

Peach and Spinach Summer Salad Wrap Recipe Recipe

Temperatures are set to hit high numbers these days so to keep the house cool I've tried not to spend too much time behind the stove or use the oven too much. My go-to meal in this situation is fast, casual eating that requires minimal preparation and almost no cooking. My solution this weekend is to make summer salad wraps

I used ripe peaches, baby spinach, goat cheese, cranberries and balsamic vinegar. The wraps are tied together with lavash flatbread. The contrast of colors is strikingly beautiful. And can you guess when this healthy and tasty recipe was born? Last year, while working with the creative California Lavash team. You can find this exact same photo on one of their new, colorful packages.

 

Ingredients

Yields: 8 sandwiches

2 sheets whole grain lavash bread, see tips
8 ounces mild goat cheese
¼ cup whipped cream
¼ teaspoon sea salt (or regular salt)
2 ripe yellow peaches
¼ cup dried cranberries
1½ cups baby spinach leaves
½ teaspoon white pepper, freshly ground
6 tablespoons balsamic vinegar (see tips)


Directions

For the cheese spread: The whipping cream should be whipped cold. Whip the cream (at low speed) for 2 3 minutes, until creamy and smooth. Add salt. Increase to maximum speed and keep beating for another 2 3 minutes, until it forms soft peaks. 

Soften the goat cheese. Season with white pepper. Pour ⅓ of the whipped cream into the goat cheese. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold in the whipped cream to get smooth, spreadable cheese. Set aside.

Prepping the peaches: Peel the peaches (if the fruit is very ripe, the skin should come right off); otherwise here's a neat method to peel them. Make a small, shallow criss-cross cut at the bottom of the fresh fruit using a bread knife (I use a bread knife because the blade won't bruise the fruit). Fill a small saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 1 minute. Remove the peaches (I use a large strainer or a slotted spoon), then transfer to an ice cold bath to stop the cooking process. The skin will come right off.  Cut them in half and remove the stones, then coarsely chop. Set aside.

Assembly:

Spread a layer of goat cheese spread on the lavash bread sheets, stopping 1 inch before the edge (the filling will spread to the edges once the pinwheel is rolled). Spread 3 sections of different vegetables: spinach, peaches and cranberries. Drizzle with the balsamic syrup. Season with salt and white pepper. Roll the bread sheets up into a tight wrap.

Using a sharp knife, trim 1 inch from each end of the wraps. Slice the logs into 4 pieces.

Transfer the wraps to a serving platter, seam side down so they don't open up. Drizzle a pretty design with the remaining balsamic vinegar on the side. 

Serve at room temperature.

Bon appétit!

Summer Salad Wrap Recipe with Picture


Tips

The goat cheese spread acts as an adhesive and prevents the spinach leaves   from sliding too much once the rollups are wrapped. 

I used California pizza lavash bread; it's also known as lahvash and cracker bread. It's a huge time saver for making quick and easy meals. You could also replace it with tortilla wraps or crêpes. They are very easy to roll too.

For the balsamic syrup: In a small saucepan, bring ½ cup quality balsamic vinegar and 1 tablespoon granulated sugar to a boil and let simmer for about 5 minutes. Decrease the heat to low and let cook for 10-12 minutes until thickened and almost reduced by half (it will thicken as it cools). 

Published By: Jacqueline Pham on July 21, 2014.


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