Peach and Goat’s Cheese Salad
The flavour combination of sweet peach and tangy goat’s cheese is undeniable! This salad is a summer favourite of mine.
Heavy on the peach, and a citrus dressing
I love a bit of sweetness in a salad, and peach drizzled with honey alongside pecans, the sweetest of the nuts, definitely ticks the sweetness box and then some. But alongside some fresh crispy greens and tomatoes, and the perfect pairing for peach - sharp, salty goat’s cheese - makes this salad a winner for all the tastebuds. I love this one so much and it is wonderful on a warm summer’s day!
I made this recently for my friends and one of them doesn’t love vinegar - which was nice for me as it made me have to be a bit more original in my dressing choice! So if you would rather avoid vinegar in your dressing, I really loved this one with lemon juice instead, super simple and really works for this salad.
Peach and Goat’s Cheese Salad
For 2 people
Total time: Roughly 20 mins
1 small romaine lettuce heart
Roughly 1 cup of spinach (2 large handfuls)
1 large handful of cherry or plum tomatoes
1/2 small cucumber
2-3 large peaches
6-8 slices of goats cheese (about 1/2 block)
About 3 tbsp runny honey
For the dressing (you can of course experiment too!):
1 tsp mustard
Juice from 1/2 lemon
A pinch of salt and pepper
1 tsp honey
1-2 tbsp olive oil
Instructions
Preheat your oven on the grill setting (about 180ºC should do). Cut the peaches into wedges. Put the wedges in a small bowl and drizzle over about 2 tbsp of honey. Mix together with your hands to cover the peaches in honey. Spread out on a baking tray covered in baking paper, leave some space for cheese and pecans (you’re adding these later). Grill in the oven for about 8-10 minutes (keep an eye on them so they don’t burn! Every oven is different).
Rinse the lettuce and spinach leaves well in cold water (this helps keep them crispy as well as clean! If they need to be revived a bit, leave them in a bowl of ice cold water for a bit and they will crunch right up). Pat them dry and chop up, and put in a bowl. Halve the tomatoes and add in the bowl. Dice or slice the cucumber and add to the bowl. Mix the salad up.
Slice the goat’s cheese, about 1/2 cm thick slices and add these, alongside pecans, on the baking tray with the peaches for the last 2-3 minutes of grilling. Drizzle the last tbsp of honey over the cheese before putting in the oven. Keep a close eye on it, again - we don’t want anything to burn!
For the dressing, simply add mustard, lemon juice, salt and pepper, honey and olive oil to a glass and mix everything well with a spoon, or if you have a small jar, add it all in there and shake it up!
Let the peaches, goat’s cheese and pecans cool down a bit when they’re out of the oven and spread the salad mix (greens/tomatoes/cucumber) onto two plates. Top with peach, cheese and pecans and drizzle the citrus dressing over it, or serve on the side if preferred.
I hope you love this as much as I do!
NOTE: If you want, you could do the peaches, cheese and pecans on a skillet on an outdoor grill as well, even more summery!
Did you make the Peach and Goat’s Cheese salad? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
