Patch’s Tavern Offers 10 Great Salads: No. 7 Grilled Peaches over Greens with Goat Cheese, Pecans

It’s the end of summer and peach season. This is a perfect salad for this time of year, plus it’s sweet, salty, and crunchy. You will want to make this salad over and over again while it's peach season.
 
I made this salad last week for a pot luck dinner. This salad went perfectly with a barbeque. The goat cheese with the grilled peaches created a rich and wonderful taste. I grilled the peaches in advance, as I did not want to put something warm on the greens and melt the cheese. I added pecans to the original recipe because I love salads with a crunch. If you do not like pecans substitute with sliced almonds. It was very easy to make, very light and the flavor combination was awesome! Everyone raved about it.

This is an excellent summer or fall salad. The dressing is delicious and the grilled peaches are amazing. There are endless possibilities with this salad, so it can be made over and over again, with different dressing, nuts, etc. I hope you give it a try and add it to your salad repertoire.

Happy cooking and eating!

Ingredients
 
Dressing:
      1 tablespoons white balsamic or peach vinegar
      1 tablespoon Dijon mustard
      1 tablespoon extra-virgin or Spanish olive oil
 
Salad:
      3-4 peaches, pits removed and cut into wedges
      1 tablespoon olive oli
      5-6 cups mixed greens (butter lettuce, radicchio, arugula)
      1/3 cup crumbled goat cheese
      ½ cup chopped pecans
 

Preparation

For the dressing: Combine the vinegar and Dijon in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly to emulsify.

For the salad: Preheat a grill pan to medium-high heat. Place the peaches in a bowl and drizzle with olive oil and toss well. Place on the grill and cook for 1 to 2 minutes on each side or until grill marks appear, but peaches are still firm. Remove from grill; set aside.

Place the greens in a large bowl. Add chopped pecans, goat cheese and grilled peaches. Drizzle salad with dressing and toss to coat. 4 servings. Serve as a side salad. Enjoy!