Ingredients

4 oz Goat Cheese (log, chilled)

1 tbsp Honey (liquid)

1/4 tsp Black Pepper (freshly ground)

2 Peaches (medium, firm-ripe, halved and pitted)

1 tbsp Olive Oil (extra virgin, for grilling peaches)

6 cups Mixed Greens (tender, washed and dried)

1/4 cup Red Onion (thinly sliced)

1/4 cup Pecans (chopped, toasted)

2 tbsp Fresh Basil (chopped, for garnish, optional)

3 tbsp Balsamic Vinegar

2 tbsp Olive Oil (extra virgin)

1 tsp Dijon Mustard

1 tsp Honey

1/4 tsp Salt

1/8 tsp Black Pepper (freshly ground)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper. Slice the chilled goat cheese log into 8-12 rounds, about 1/2 inch thick. Arrange the rounds on the baking sheet, drizzle evenly with 1 tablespoon honey, and sprinkle with 1/4 teaspoon freshly ground black pepper. Bake for 5-7 minutes until slightly softened and warm, then remove and set aside.

Step 2: Heat a grill pan or outdoor grill to medium-high heat. Brush the cut sides of the halved peaches with 1 tablespoon olive oil. Place peaches cut-side down on the grill and cook for 3-4 minutes per side until grill marks appear and the peaches are slightly softened. Remove and let cool slightly, then slice each half into 3-4 wedges.

Step 3: In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.

Step 4: In a large salad bowl, combine mixed greens and thinly sliced red onion. Add the grilled peach wedges and toasted pecans. Arrange the warm honey-glazed goat cheese rounds over the salad and drizzle with the prepared balsamic vinaigrette. Garnish with chopped fresh basil if desired and serve immediately.

Tips & Variations

For a nut-free version, substitute toasted pecans with toasted pumpkin seeds or omit nuts altogether.

Use fresh thyme or mint instead of basil for a different herb flavor.

If you don’t have a grill, you can broil the peaches indoors for a similar caramelized effect.

To add protein, top the salad with grilled chicken or shrimp.

Storage

Store any leftover salad ingredients separately in airtight containers to maintain freshness. The grilled peaches and vinaigrette keep well refrigerated for up to 2 days. However, the assembled salad is best enjoyed immediately to preserve the texture of the greens and goat cheese. Reheat the goat cheese gently in a warm oven before serving leftovers.

FAQs

Can I use fresh mozzarella instead of goat cheese?

Fresh mozzarella can be used, but it will provide a milder flavor and a different texture. Goat cheese offers a tangy creaminess that complements the sweetness of the peaches best.

How do I know when peaches are ripe for grilling?

Choose peaches that are firm but give slightly to gentle pressure. They should be ripe enough to be sweet and juicy without being too soft to handle on the grill.