Grilled Peach Salad

Wait for peach season, spring or summer depending on where you live for this one, as this special salad demands the perfection of a just-ripe, sweet and juicy peach; out of season peaches are reliably tough and mealy. Grilling the peaches further intensifies their sweetness, creating a delightful contrast to the spicy arugula and salty goat cheese. Toasted almonds add a bit of crunch. All of the salad’s elements can be prepared in advance and assembled just before serving.

Grilled Peach Salad, Peppered Whipped Goat Cheese, Baby Arugula, Toasted Almonds, Sauvignon Blanc Honey Vinaigrette
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GRILLED PEACHES
  1. 2 ripe but firm peaches, each pitted and cut into 16 wedges
  2. Olive oil
WHIPPED GOAT CHEESE
  1. 4 ounces goat cheese, at room temperature
  2. 3 tablespoons heavy cream, at room temperature
  3. Kosher salt and freshly ground black pepper
TOASTED ALMONDS
  1. ½ teaspoon unsalted butter
  2. ⅓ Cup sliced almonds
SAUVIGNON BLANC HONEY VINAIGRETTE
  1. 1 tablespoon minced shallot
  2. 1 ½ tablespoons fresh lemon juice
  3. ½ teaspoon lemon zest
  4. ½ tablespoon sauvignon Blanc or white wine vinegar
  5. Kosher salt and freshly ground black pepper
  6. ¼ teaspoon honey
  7. 2 tablespoons olive oil
  8. 2 cups loosely packed baby arugula
FOR THE GRILLED PEACHES
  1. PREHEAT a grill pan over medium-high heat.
  2. PLACE the peaches in a bowl and drizzle with olive oil.
  3. Season to taste with salt and pepper and toss to coat.
  4. Grill the peaches 1–2 minutes on each side.
  5. Set aside.
FOR THE WHIPPED GOAT CHEESE
  1. Using a hand mixer or fork, whip the goat cheese, cream, and salt and pepper to taste in a medium bowl until light, creamy, and fluffy.
  2. Set aside.
FOR THE TOASTED ALMONDS
  1. Heat the butter in a small sauté pan over medium-low heat. Add the almonds in a single layer.
  2. Shaking and stirring the pan to help the almonds brown evenly, cook 3–5 minutes until the almonds are golden and aromatic.
  3. Transfer to a bowl to cool.
  4. FOR THE SAUVIGNON BLANC HONEY VINAIGRETTE
  5. In a small bowl, whisk together the shallot, lemon juice, lemon zest, sauvignon Blanc, salt, pepper, and honey.
  6. Add the olive oil in a slow steady stream, whisking until emulsified.
Notes
  1. Divide the peaches among four plates and drizzle with a bit of vinaigrette. Top with arugula drizzled with more vinaigrette and topped with a dollop of whipped goat cheese. Sprinkle with toasted almonds.
Hell's Kitchen Recipes http://hellskitchenrecipes.com/

The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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