Description
Celebrate healthy summer living in the South with this roasted peach salad topped with pecans, goat cheese and a fresh peach vinaigrette.
Ingredients
Scale
For the salad:
- 4 medium peaches
- 2 ounces goat cheese
- 4 tablespoons toasted pecans, chopped
- 2 tablespoons sliced fresh basil
- Mixed salad greens
For the Peach Vinaigrette:
- 1 medium peach, peeled and chopped
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Pit the peaches. Slice each into eight wedges.
- Lightly oil a sheet pan with olive oil. Place the peach wedges on the sheet pan in a single layer.
- Do not crowd the pan. Roast 15 minutes or until the peaches begin to brown. Turn once. Adjust the roasting time down as needed so the peaches don’t get too soft.
- Plate salad greens layered with the roasted peaches, pecans and goat cheese.
- Blend all vinaigrette ingredients in blender until smooth. Drizzle a couple tablespoons of peach vinaigrette over each salad. Refrigerate any leftover dressing in an airtight jar.
Notes
This recipe (created by Marisa Moore) was printed with permission from the 4 Southern Staples, 4 Ways eCookbook.