TwoFaced Tuesday: Peaches

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

You might have noticed I've been getting pretty lazy with the blog posting. I'd say it's directly attributable to two things: a hectic work schedule thanks to my new gig and an unhealthy obsession with finishing the "Fifty Shades of Grey" trilogy (I'm 3/4 through the second book and O. Em. Effing. Gee. you guys). Pretty much if I'm not reading about Christian Grey, I'm thinking about reading about Christian Grey. It's sick and crazy, and I don't care who knows it!

So yes, I've been a bit neglectful of my Cupcult, but I'm pretty sure you'll like what I've got in store for you this week, (in the book, this is the point where Christian whips out some kind of humiliating sex toy or initiates sex for the 8th time in the day...) starting with yet another perfect salad:

I know what you're thinking: "for someone who doesn't like salads, you sure to make a lot of them." 

The truth is, there are only two salads I make. That one and now this one.

With roasted peaches, prosciutto, and the surprise addition of ricotta cheese, what's NOT to like??

Unless, of course, ricotta cheese tells you you're not allowed to touch it...

...or peaches tell you they like to hurt you for their sexual pleasure...

...or prosciutto insists on making you sign an NDA.

Because if that's the case, you've got an entirely different set of problems, but a peach ain't one.

OHHHHHHHHHHH!!! Did you see what I just did there?

Get even more peachy goodness from Jenna at The Paleo Project! 

Peach, Prosciutto, and Ricotta Salad

Makes 1 salad

• 1 ripe peach
• 3-4 slices of prosciutto
• mixed greens
• fresh ricotta cheese
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• juice of half an orange
• dash of cinnamon

1. Preheat oven to 375 degrees F. While oven preheats, slice peach into 4 sections.

2. Lay peach sections on a cookie sheet and drizzle with olive oil. Roast for about 10 minutes, or until tender and juicy. Sprinkle lightly with cinnamon and allow them to cool slightly.

3. Combine olive oil, vinegar, and orange juice in a large bowl to make a dressing. Add salad greens and toss to coat.

4. Assemble salad on a large plate, starting with salad greens, then a few dollops of ricotta, the peach sections, and prosciutto. Season to taste with salt and freshly cracked pepper.