This gourmet salad has a beautiful blend of sweet and savory flavors, and the silky, creamy Chèvrew cheese is a textural sensation against the delicate greens. It is ideal in the summer months when fresh peaches are in season, but it’s so good that you’ll want to enjoy it year-round.
Ingredients
Salad
Dressing
- ¾ cup extra-virgin olive oil
- 0.33 cup apple cider vinegar
- ½ teaspoon unrefined sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon pure maple syrup or agave nectar
How to Make It
- Preheat your barbecue to 300 to 350ºF, or heat a cast-iron grill pan on your stovetop over low to medium heat.
- Wash and dry the mesclun greens, and place in a large bowl; set aside.
- Brush the peach halves with olive oil, and place flat side down on the barbecue or grill pan. Grill for about 3 minutes, or until peaches are soft but not mushy. Remove the peaches from the grill, turn off the heat, and set aside.
- Cut the Chèvrew into discs, and set aside.
- In a blender, combine all dressing ingredients, and blend until smooth. Pour your desired amount of dressing over the mixed greens, and toss the salad until it is well coated. Store any leftover dressing in a covered jar for up to one week.
- Top the salad with the Chèvrew discs and grilled peach halves, and serve in large bowls or on plates.