Perfect for a summer BBQ, dig into this fresh, crunchy salad with juicy peaches straight from the grill. For a vegan version, use homemade (or store-bought) cashew "goat" cheese.
Ingredients
Grapeseed oil (or other neutral-flavored oil)
1/4 cup extra-virgin olive oil
2 large ripe organic peaches
1 head Boston bibb lettuce, washed and dried well
1 cup toasted pecan halves
4 ounces goat cheese, separated into 4 pieces and crumbled (sub cashew cheese if vegan)
1/4 cup extra-virgin olive oil
2 large ripe organic peaches
1 head Boston bibb lettuce, washed and dried well
1 cup toasted pecan halves
4 ounces goat cheese, separated into 4 pieces and crumbled (sub cashew cheese if vegan)
Directions
1. In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
2. To grill the peaches: Cut peaches in half and remove the pit. The skin may be removed or left on. Brush the cut sides with butter or a neutral-tasting oil, like grapeseed. Cook peaches on a medium-hot grill, all sides, until grill marks form - about 8 minutes total (tender, but not falling apart). Cut into wedges when they've cooled a bit.
3. Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.
3. Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.
