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Lamb Tagine...

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So far my visit to Queensland has been wonderful. I’ve certainly been enjoying the sunshine and the early morning walks with my dad along the beachfront or through the mangroves. Mum and I have found a few charity / Op Shop treasures including a plant stand for the herbs I will be buying for her at Bunnings. We also increased her Fairy / Angel / Cat collection by three figurines (Dad is thrilled….).

The other night we decided to try something completely different and make a lamb tagine. It was the first time my parents used their fancy new tagine and we were excited to take it for a test run. It would have been wonderful if my sister could have been here with us too, but she probably would have pushed for an elk, bison, pheasant or yak tagine instead. I don’t think Mackay is ready for that……

We used this recipe from the brilliant taste.com.au website and highly recommend it.

Lamb Tagine

Ingredients

1.5 kg shoulder lamb, diced (we used 6 shoulder chops)
1 large Spanish onion, grated (we used 2 yellow onions, diced)
2 garlic cloves, crushed
1 bunch coriander leaves, chopped
1 cinnamon stick (we used ground cinnamon)
1 teaspoon ground cumin
1 teaspoon ground ginger (we also used 2 teaspoons freshly grated ginger
1 teaspoon paprika
1 teaspoon saffron threads ( we left these out)
120ml ( 6 Tablespoons) olive oil
1 large piece of orange peel
800g chopped, diced tomatoes
2 Tablespoons tomato paste
375ml Campbell’s Real Stock Beef
1 bay leaf we used 3
30g butter, diced
2 Tablespoons honey
240g tin of chickpeas, drained and rinsed
1/2 cup green olives we used Kalamata olives
Chopped fresh mint to garnish

Directions

Combine lamb, onion, garlic, coriander, spices, oil and 1-teaspoon salt in a bowl. Cover and refrigerate overnight.

Preheat oven to 160C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.

Drain tomatoes, reserving juice. Set tomatoes aside. Combine juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1.5 hours.

Use a slotted spoon to transfer meat to a plate. Place dish over high heat ( if using a tagine you will need to transfer the liquid to a frying pan).

Add diced tomatoes and butter and reduce for 2-minutes, then add honey, chick peas, olives and meat.

Cook, stirring for 1-2 minutes. Garnish with mint.

NOTE:
My parents have a tagine with a stainless steel base, which made the whole process even easier as we didn’t have to worry about transferring the liquid and we were able to cook it on the hob rather than in the oven.

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The leftovers were great on mashed potatoes!

Enjoy!

Honey Sesame Chicken...

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It’s fair to say that 2014 has not been the best year of my life, although I am currently enjoying a 6-week stint with my parents in Mackay, Australia – so things have certainly taken a turn for the better.

They paid for my ticket to Sydney, hotel room and then flight to Mackay plus they have kept me in Tim Tams and Negronis since my arrival a week ago. It felt only fair that I cook them special dinner to say thank you – so I pulled out one of my all time favourites – Honey Sesame Chicken.

This dish gives combines the naughtiness of a Chinese take away with the healthfulness of being able to control the ingredients. It is tasty, decadent and according to my dad an absolute triumph. I highly recommend this super easy recipe from Shelby Law Ruttan. Simply put this is one of the best recipes ever!

Honey Sesame a Chicken

ingredients

12oz or 500 grams chicken breast ( I used thigh fillets) cut into bite sized pieces

1 Tablespoon light soy sauce

1 Tablespoon cooking wine (I used my mum’s Oyster Bay – shhhh!)

1/2 Tablespoon sesame oil

1 teaspoon sugar

2 Tablespoons flour

1 Tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

Sauce

1 Tablespoon sweet chili sauce

2 Tablespoons tomato ketchup

1-2 Tablespoons runny honey

1 Tablespoon oyster sauce (I omitted this as I couldn’t find it)

2 Tablespoons light soy sauce

1/4 cup of water

1 Tablespoon toasted sesame seeds ( I used waaaay more – like about 4 Tablespoons)

Directions

Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour ( or as long as it takes to drink 1 negroni and watch episodes of The Bold and Beautiful, Ben’s Kitchen and Millionaire’s Hot Seat)

Mix flour and cornstarch and place in a large Ziploc bag

Drain chicken and add to flour mixture

Shake gently to coat

Fry in hot oil (350 degrees) until golden brown ( I did mine in 2 batches)

Drain on paper towel

To make sauce

Mix chili sauce, ketchup, honey, oyster sauce, soy sauce and water in a medium sized sauce pan

Bring to a boil then simmer until sauce begins to thicken

Toss sauce with chicken pieces, sprinkle with sesame seeds and serve

Details

Prep time : 1 hour 10 minutes, Cook time: 15 minutes, Total time: 1 hour 25 minutes

Yield: 4 servings

We served ours with sticky white rice and steamed pak choy with garlic and ginger

Enjoy!

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Frying the chicken

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A negroni for the chef!

Chicken Soup With Rice...

Chicken Soup with Rice

One of my all-time favourite poems is ‘Chicken Soup With Rice‘ by the marvelous Maurice Sendak. I had this book when I was a child and I remember feeling cosy and warm as I read it under the blankets with a flashlight. Sadly it was not amongst my childhood books that had been kept in a Canadian storage container for the past 15+ years. It was most likely sold at a garage sale…or maybe it was lost during one of our many house moves. In any case I still love the poem and am delighted to see the book is still available to purchase….it is currently on my Amazon wish list.

One of my all-time favourite soups is chicken soup with rice. It has been cold and very wet here in the UK this winter (surprise surprise!) and I decided a large bowl of chicken and rice soup was exactly what was needed in order to bring the feeling back into my numb fingers and toes as well as warm my belly! The day before we had a roast chicken dinner, so the chicken carcass was ready to be boiled into a hearty stock. This soup is really simple to make and you can play around with what vegetables, herbs and spices you want to add. I was clearing the fridge so used what I had. Oh and for those of you unfamiliar with Maurice Sendak’s poem I have included it below – read and enjoy…preferably with a large, steaming bowl of chicken soup with rice.

 

Luna Raye’s Easy Chicken Soup With Rice (serves 4)

Ingredients
For the stock:

1-cooked leftover chicken carcass (mine was from a Sunday roast and had been seasoned with garlic, rosemary and fresh lemon)

3-celery stalks, roughly chopped

2-Spanish onions, peeled and quartered

1-cup shredded white cabbage

3-cloves garlic, peeled and crushed

3-bay leaves

9-whole peppercorns

3-sprigs of sage

1-teaspoon salt (I used M. de Turenne ‘Sel O Vin Blanc’ – white wine flavoured salt)
 

Directions
For the stock:

Add all the ingredients into a large saucepan and cover with 2800 ml (about 3 quarts) of cold water

Bring to boil and then immediately reduce heat

Allow stock to gently simmer, uncovered for 1.5 – 2 hours

Skim off any foam that comes to the surface

Remove the bones and strain the stock into a large bowl

Now here the comes the messy part…. I sift through the mesh strainer and pick out all the meaty chicken bits, including the skin. I also keep an eye out for small bones and tough gristly bits which I discard. Keep the chicken pieces to one side, separate from the stock, and get ready to make some fantastic soup!

 

Ingredients for Chicken Soup with Rice

1500ml (just over 1.5 quarts) of beautiful homemade chicken stock (of course you can always use store bought to make things easier)

1-cup cooked chicken (this is how much I ended up with, but it may vary depending on how much meat was left on your chicken)

1-Tablespoon olive oil

3-medium leeks, chopped

2-stalks celery, chopped

9-green beans, cut into quarters

2-cloves garlic, minced

1-cup uncooked long-grain white rice

salt and pepper to taste

 

Directions for Chicken Soup With Rice

Add olive oil to a large saucepan and gently sauté the leeks and celery for about 2-3 minutes

Add minced garlic, a pinch of salt and pepper and give everything a good stir

Add the green beans and chicken pieces and stir to combine

Add all the stock and bring everything to a gentle boil before reducing the heat

Add the rice and allow the soup to simmer for about 25-30 minutes or until the rice is tender

Check your seasoning and add any additional salt if needed

I do recommend giving the soup another crack of fresh black pepper before serving up

Enjoy it once! Enjoy it twice! Enjoy your chicken soup with rice!

 

Chicken Soup With Rice

In January it’s so nice, while slipping on the sliding ice,

To sip hot chicken soup with rice.

Slipping once, sipping twice, sipping chicken soup with rice.

 

In February it will be my snowman’s anniversary,

With cake for him and soup for me!

Happy once, happy twice, happy chicken soup with rice.

 

In March the wind blows down the door and spill my soup upon the floor.

It laps it up and roars for more.

Blowing once, blowing twice, blowing chicken soup with rice.

 

In April I will go away, to far-off Spain or old Bombay,

And dream about hot soup all day.

Oh my once, oh my twice, oh my chicken soup with rice.

 

In May I truly think it best to be a robin lightly dressed,

Concocting soup inside my nest.

Mix it once, mix it twice, mix that chicken soup with rice.

 

In June I saw a charming group of roses all begin to droop.

I pepped them up with chicken soup!

Sprinkle once, sprinkle twice, sprinkle chicken soup with rice.

 

In July I’ll take a peep into the cool and fishy deep,

Where chicken soup is selling cheap,

Selling once, selling twice, selling chicken soup with rice.  

 

In August it will be so hot, I will become a cooking pot.

Cooking soup of course.  Why not?

Cooking once, cooking twice, cooking chicken soup with rice.

 

In September for a while, I will ride a crocodile

Down the chicken soupy Nile.

Paddle once, paddle twice, paddle chicken soup with rice

 

In October I’ll be host to witches, goblins, and a ghost.

I’ll serve them chicken soup on toast.

Whoopy once, whoopy twice, whoopy chicken soup with rice.

 

In November’s gusty gale I will flop my flippy tail

And spout hot soup.  I’ll be a whale!

Spouting once, spouting twice, spouting chicken soup with rice.

 

In December I will be a baubled, bangled Christmas tree

With soup bowls draped all over me.

Merry once, merry twice, merry chicken soup with rice.

 

Merry chicken soup with merry chicken soup with merry chicken soup with rice.

I told you once, I told you twice all seasons of the year are nice for eating chicken soup, eating chicken soup with rice!

(Chicken soup, chicken soup with rice.)

Maurice Sendak

 

Baked Strawberry Oatmeal...

Baked Strawberry Oatmeal

Baked Strawberry Oatmeal

 

There had been grumblings in weather reports over the past week that more snow was on the way. I chose to ignore the warnings and looked optimistically toward spring. It wasn’t unreasonable, I mean the sun did make a brief appearance a few days ago and crocuses, daffodils and hyacinths were beginning to poke their heads up in my garden. So imagine my surprise (aka horror) when I looked out of the bedroom window yesterday morning only to be greeted by several inches of snow. My husband was ecstatic as he had a ‘snow day’ (I could almost hear the sound of teachers and students all around the UK jumping up and down with joy – parents and spouses….not so much).

It seemed appropriate then that I make a warming breakfast we could eat leisurely while watching daytime T.V. Bring on Homes Under the Hammer, Judge Judy and an unseen Columbo starring Robert Conrad  (that definitely made me jump up and down with joy)!

This recipe for Baked Strawberry Oatmeal on the GE Healthahead website caught my eye awhile back. A snow day in March seemed liked the perfect time to try it out. Not only was it really easy to make but it tasted fantastic. I will be making this again! We had some leftover which we had this morning for breakfast with warm milk. Yummy!

 

Baked Strawberry Oatmeal (serves 4)

 Ingredients

250ml semi-skimmed (2%) milk

1 medium ripe banana, mashed

1 egg, beaten

2 teaspoons vanilla extract

175g old fashioned oats

40g loosely packed brown sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

11/2 Tablespoons powdered flax seed (I used Linwoods milled flaxseed, almonds, brazil nuts, walnuts and Q10)

100g chopped strawberries

100g dried fruit (I used a luxury dried fruit mix with sultanas,currents, dried apricots, dried pineapple, raisins and cherries)

Garnish: sliced strawberries, sliced bananas or other fresh fruit and semi-skimmed milk

 

Directions

Preheat oven to 190°C / gas mark 5

Lightly spray an 11- x 7-inch baking dish with nonstick spray (I used butter)

In a large bowl, whisk together first 4 ingredients until well blended

Stir in remaining ingredients and pour into prepared dish.

Bake at 190°C / gas mark 5 for 25 to 30 minutes or until top just starts to turn golden brown

Garnish with fresh fruit and add a splash of milk

Enjoy!

 

March Snow Day!

Sautéed Chicken with Tarragon Sauce and Skinny Fr...

Sauteed Chicken with Tarragon Sauce and Skinny Fries

 

I usually work on Saturday but fortunately I don’t start until the afternoon. That means I have just enough time to watch Saturday Morning Kitchen and the lovely James Martin. A few weeks ago he prepared this dish. Instantly I knew what we would be having for dinner that night. In fact we love this so much we have had it every week since. It is warm and comforting – perfect for these cold, blustery winter nights. It also has a few of my favourite ingredients in it: Mushrooms, Chicken, Cream, and Tarragon! What’s not to like?

It’s probably for the best that we are not in possession of a deep fat fryer. The combination of my desire to attempt to deep fry every chocolate bar known to mankind and my accident-proneness make the idea of owning such a device more than a little scary. Using oven chips makes this an even easier, but no less tasty, dish to prepare.

In fact this is exactly what I am making for dinner tonight – my mouth is already watering! Oh, while watching the show the addition of the egg yolks was explained as adding richness to the dish and helping to slightly thicken the sauce. In fact the sauce is so good I guarantee you’ll be tempted to lick the plate!

Sautéed Chicken with Tarragon Sauce and Skinny Fries courtesy of James Martin and the BBC Food website

Ingredients

For the chicken

1 Tbsp vegetable oil (I used olive oil)

50g butter

4 chicken breasts, boneless and skinless, cut into chunks

2 shallots, finely sliced

125g pearl or baby onions

125g baby button mushrooms (I used chestnut mushrooms which I cut into thirds)

200ml white wine (plus an extra glass to drink while cooking :-) )

300ml chicken stock

150ml double cream

2 free-range egg yolks

salt and freshly ground black pepper

4 tsp fresh tarragon finely chopped (I used dried tarragon and kept the measurements about the same – but taste as you add it as it does have a strong flavour)

 

For the Fries

4 large chipping potatoes, peeled and cut into fine chips

vegetable oil, for deep frying

sea salt to taste

OR

you can used oven ready chips and just pop them in the oven and cook according to package directions

 

Directions

For the chicken: heat a frying pan until medium-hot. Add the oil, half the butter and the chicken and fry until golden-brown and nearly cooked through (approx 3-4 minutes)

Remove the chicken from the pan and set aside. Add the shallots to the pan and gently fry for 2-3 minutes until translucent

Increase the heat and add the remaining butter, pearl/baby onions and mushrooms. Cook for 2-3 minutes until golden-brown

Add the white wine and cook until reduced in volume by half, then add the chicken stock and bring to the boil

Cook for a couple of minutes, then add the chicken and return to the boil

Cook for 2 more minutes or until the chicken is cooked through

In a bowl, whisk the cream and egg yolks together. Add to the pan and stir through. Remove from the heat and season to taste with salt and freshly ground black pepper

Finally, stir the tarragon through the sauce and keep warm until ready to serve

 

For the skinny fries:

Heat a deep fat fryer to 180C / 350F (Caution: hot oil can be dangerous. Don’t leave unattended)

Add the chips amd fry for 4-5 minutes until golden-brown and cooked through

Drain on kitchen paper then sprinkle with sea salt

 

To serve: spoon the chicken onto the plate then pile the fries alongside

Enjoy!

 

Honey-Glazed Baby Onions...

Honey Glazed Onions cooked

 

Roasted onions are the best! Whenever we have a roast dinner I always chuck a handful into the pan. I love it when they go all sticky, sweet and oozy.  However I started wondering what rule had been set in place determining that these little gems could only be served with a roast dinner. I soon concluded that it was a nonsense and decided then and there that roast onions should be enjoyed whenever possible. Fortunately I am not alone in this belief.

All I will say about this recipe on the GE Healthahead website is that we have enjoyed it on a weekly basis since discovering it. It is simply that good! It is best to use smaller onions such as pickling, baby, pearl or shallots. These are delicious with roast meats, mashed potatoes, cheeses, in sandwiches and on their own. Seriously give these onions a try -they are amazing!

 

Honey-Glazed Pearl Onions

Ingredients

450g baby or pickling onions

250ml vegetable broth (I have also used chicken stock)

113g runny honey

2 Tablespoons olive oil

½ teaspoon dried sage (I have also used fresh thyme, fresh sage and bay leaves)

½ teaspoon freshly cracked black pepper

¼ teaspoon salt

 

Directions

Preheat oven to 180°C / Gas mark 4

Cut the root end and remove the papery outer layers from the onions, leaving them whole.

Place in a 9-inch square-baking dish sprayed with vegetable cooking spray. (I haven’t greased the baking dish at all while making this and so far haven’t had any issues)

Stir together remaining ingredients and pour over onions.

Bake at 180°C, stirring occasionally, for 50 to 60 minutes or until onions can be easily pierced with a knife.

Serve hot, warm or at room temperature.

Enjoy!

Ready for the oven

Ready for the oven

Polenta with Peas, Pancetta and Parmesan...

This is a tough time of year. Here in the UK we have a tiresome combination of cold, dark, blustery and wet. Despite a real passion for cooking the seasonal blues take hold and drain my motivation, especially when it comes to midweek meals.

This recipe from Rachel Ray via the Food Network provides the perfect solution. It’s easy to make, absolutely delicious and ticks all the comfort food boxes. As a one-pot meal it also saves on the washing up – BONUS!

Give it a try. You won’t be disappointed.

Polenta with Peas, Pancetta and Parmesan

Ingredients

1 Tablespoon extra virgin olive oil

2-3 slices of pancetta cut as thick as bacon, chopped (I have successfully used the following: thin pancetta, thick smoked back bacon and leftover roast honey-glazed gammon)

1 1/2 cups chicken stock

3/4 cup milk

3/4 cup quick cooking polenta

salt and freshly ground black pepper

1 cup frozen peas (thawed)

a couple handfuls of grated Parmesan / Parmigiano-Reggiano (I used Grana Padano)

 

Directions

Heat the oil in a saucepan over medium-high heat

Add pancetta and cook until crisp (about 5-minutes) then remove to a plate

Add the chicken stock and milk to the sauce pan and bring to a boil

Whisk polenta into the liquid and continue to whisk for 2-3 minutes to thicken

Season with salt and freshly ground black pepper

Stir through peas to heat through (about 1-2 minutes)

Remove from heat

Stir in cheese and adjust seasoning

Garnish with pancetta

 

Optional: garnish with a few slivers of the cheese as well (I have also started adding a knob of butter at the same time I add the cheese. For me it adds richness and makes it even creamier)

Enjoy!

Brussel Sprouts with Caramelized Onions and Pecans...

Brussel Sprouts with Caramelized Onions and Pecans

 

Ode To The Sprout

Loud and clear you’ll hear me shout

about my love of the Brussel sprout.

So this day I will give thanks

for a veggie that tops the ranks.

Like wee, tiny cabbages green and bright

every mouthful a sheer delight.

Those who hate them don’t know ‘owt’

about the lovely Brussel sprout.

©2012 Luna Raye

 

As much as I would like to say I was a perfect child, I wasn’t. I was naughty, had tantrums and caused my parents all sorts of grief. However, I always ate my Brussel sprouts. That probably isn’t much of a consolation but that’s all I’ve got.

For years I was content having sprouts boiled and served up with butter, salt and lots of pepper. Now I have discovered there are other ways to prepare these magical veggies. This particular dish has come my way via the GE Healthahead website which has a huge range of delicious and healthy recipes. I think even those who aren’t keen on Brussel sprouts will be converted once they give this a try!

One new thing I have learned about Brussel sprouts is that they are also known as ‘Brussels sprouts‘. Apparently spelling them either way is fine – they still taste wonderful.

 

Brussel Sprouts with Caramelized Onions and Pecans

Ingredients

1 large sweet onion

2 teaspoons unsalted butter

1 Tablespoon brown sugar

400g fresh Brussel sprouts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped pecans, toasted

 

Directions

Prepare the Brussel sprouts by cutting them in half and then into shreds

Set sprouts to one side

Melt butter in a large non-stick frying pan over medium heat

Add the onion and cook for approximately 15 minutes or until onions have softened

Stir in brown sugar and cook for a further 3 minutes, stirring frequently

Add the shredded sprouts to the pan and 3 Tablespoons of water to the pan

Saute with the onions for approximately 10 minutes or until tender

Add pecans and serve immediately

Enjoy!

 

Simple Tomato Chutney...

I always knew my summer holidays were coming to a sad end when my grandparents began their laborious preparations for making chutneys, relishes, jams and pickles. The process always seemed so complicated with sterilizing jars, tongs, gloves, large pots of boiling water, copious amounts of paper towel, cling film, gauze and of course the occasional swear word.

The end results were always fantastic but for many years I suffered from ‘preserve angst‘.

This year we had a huge glut of tomatoes from the garden. Bored of using them in salads and pasta sauces I decided it was time to face my fears. Fortunately I found a simple tomato chutney recipe by Christina McCloskey courtesy of Jamie Magazine. It was so easy I didn’t even have to use tongs or swear words. Now that’s my kind of chutney!

Easy Tomato Chutney

Ingredients

250g red onions, finely sliced

500g mixed tomatoes, roughly chopped

1 red chili, deseeded and sliced (I used a green chili)

75ml red wine vinegar

140g brown sugar

Directions

Put everything in a pan and season to taste (I used lots of freshly ground black pepper and about 1 teaspoon of specially seasoned salt)

Stir well to combine

Simmer for 30-40 minutes or until ‘jammy’ (I needed approximately 25 minutes more)

Pour into a sterilized jar and leave to cool before transferring to the fridge

The chutney will keep in the fridge for up to 4 weeks

Enjoy!

It is especially delicious with vintage cheddar and oat cakes.

Strawberry, Feta and Bacon Salad...

Strawberry, Feta and Bacon Salad

The other day my Aunt Ellen sent me photos of some beautiful strawberry tarts she had made. Just seeing pictures of them was enough to get my taste buds going. Sadly the distance between Kent and Toronto is too great and I was denied a taste. She mentioned having an abundance of leftover strawberries and was unsure as to what to do with them. Immediate thoughts turned to smoothies, ice cream and jam – but surely there are other ways to use strawberries? A quick search uncovered this recipe for Strawberry and Arugala Salad.

I happened to have some spare strawberries so thought I’d give this salad a try myself. I wasn’t able to get a hold of prosciutto so used smoked, back bacon from the local butchers. For the salad leaves I opted for baby spinach, lamb’s lettuce and red chard with slivers of beetroot. It was amazing and definitely my kind of salad. The combination of sweet, juicy strawberries with salty bacon and creamy feta is to die for. This is the perfect summertime dish.

Here is the original recipe with my changes in paranthesis.

Strawberry And Arugula Salad With Crispy Prosciutto

Ingredients

2 tablespoons balsamic vinegar

1 1/2 teaspoons honey (I used Canadian maple syrup)

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups strawberries, hulled and quartered

1/3 cup sliced red onion (I used shallots)

Olive oil cooking spray (I don’t use cooking spray)

4 thin slices prosciutto (about 2 ounces) (I used 4 slices of smoked back bacon)

6 cups baby arugula (about 5 ounces) (I used about half this amount of salad)

2 ounces goat cheese or feta, crumbled (I used feta)

Directions

Whisk together first 5 ingredients (through to the black pepper) in a large serving bowl.

Add berries and red onion; let stand 15 minutes.

Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat.

Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

(What I did for the above step was to cook the back bacon, removing it from the heat once it was cooked through. I then trimmed the rind off the side in one long strip, putting it back into the pan, on a high heat, to help crisp it up – it curls up nicely too! I sliced the back bacon into bite-sized pieces and returned in to the pan for a further 5 minutes once the rind had crisped up slightly.)

Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. (I added the bacon pieces at this stage and tossed everything together. I reserved the curly rind for a garnish at the end.)

Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.

(This made enough salad for my husband and I to have a lovely dinner with NO leftovers!)

Enjoy!

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