Wednesday, August 13, 2014

Grilled Peach, Red Onion, and Goat Cheese Salad

Here is an eye-catching salad to take advantage of the brief peach season.  Most years here in St Louis and Southern Illinois we have an amazing peach crop-unless a late frost or storm takes them out during the blossom stage.

3 peaches, pitted and cut into wedges
1 pound of Arugula
4 ounces of Chevre or other creamy goat cheese
1/2 cup fresh lime juice
1 tablespoon of honey
1/2 cup vegetable oil
Salt and pepper to taste
1/2 cup large diced red onion-soaked in ice water for 5 minutes
Chopped parsley and chives to garnish

Grill the peach segments over a hot fire until they are charred and caramelized, but still firm.

Make a dressing with the lime juice, honey, oil, and salt and pepper.

Place the Arugula on a shallow platter, top with the grilled peach segments, dot with spoonfuls of the goat cheese, and red onion.

Drizzle the salad with the lime dressing and garnish with the chopped parsley and chives.

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