Description
This Grilled Peach and Honey-Glazed Goat Cheese Salad is a delightful blend of sweet, tangy, and savory flavors, perfect for a light and elegant meal. Juicy peaches are grilled to perfection and paired with soft, honey-drizzled goat cheese, crisp mixed greens, toasted pecans, and a vibrant balsamic vinaigrette. The dish balances creamy textures and fresh flavors for a refreshing and satisfying salad experience.
Ingredients
Scale
For the Honey-Glazed Goat Cheese
- 4 oz Goat Cheese (log, chilled)
- 1 tbsp Honey (liquid)
- 1/4 tsp Black Pepper (freshly ground)
For the Grilled Peaches
- 2 Peaches (medium, firm-ripe, halved and pitted)
- 1 tbsp Olive Oil (extra virgin, for grilling peaches)
For the Salad
- 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)
For the Balsamic Vinaigrette
- 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
- Prepare the Honey-Glazed Goat Cheese: Preheat your 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 these rounds on the baking sheet, drizzle evenly with 1 tablespoon of honey, and sprinkle with 1/4 teaspoon of freshly ground black pepper. Bake for 5-7 minutes until the cheese softens and warms, but does not completely melt. Remove and set aside.
- Grill the Peaches: Heat a grill pan or outdoor grill to medium-high. Brush the cut sides of the halved peaches with 1 tablespoon of extra virgin olive oil. Place them cut-side down on the grill and cook for 3-4 minutes per side until grill marks appear and the peaches soften slightly. Remove peaches and let cool slightly before slicing each half into 3-4 wedges.
- Prepare the Balsamic Vinaigrette: In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until emulsified and well combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens and thinly sliced red onion. Add the grilled peach wedges and toasted pecans. Carefully place the warm honey-glazed goat cheese rounds on top of the salad. Drizzle the balsamic vinaigrette over everything evenly. Garnish with fresh chopped basil if desired and serve immediately.
Notes
- Use firm-ripe peaches to ensure they hold their shape well on the grill.
- Chilling the goat cheese log before slicing helps maintain clean and even rounds.
- Be careful not to overbake the goat cheese; it should remain soft but not melted into the pan.
- To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- This salad is best served immediately to enjoy the contrast between warm cheese and fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled peach salad, goat cheese salad, honey-glazed goat cheese, balsamic vinaigrette, summer salad, healthy salad, vegetarian salad
