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A vibrant Peach and Goat Cheese Salad with mixed greens, quinoa, and cucumber in a rustic ceramic bowl, ready to be served.
Maryam

Grilled Peach and Honey-Glazed Goat Cheese Salad

This vibrant salad combines the sweetness of grilled peaches, the creamy tang of honey-glazed goat cheese, crisp greens, and a zesty balsamic vinaigrette for a perfect summer meal or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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 Salad
  • 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)
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

Equipment

  • Grill Pan or Outdoor Grill
  • Small mixing bowl
  • Whisk
  • Large salad bowl
  • Small Baking Sheet
  • Parchment Paper

Method
 

Prepare the Honey-Glazed Goat Cheese
  1. Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
  2. Slice the chilled goat cheese log into 8-12 rounds, about 1/2 inch thick.
  3. Arrange the goat cheese rounds on the prepared baking sheet. Drizzle evenly with 1 tablespoon of honey and sprinkle with 1/4 teaspoon freshly ground black pepper.
  4. Bake for 5-7 minutes, or until the goat cheese is slightly softened and warm, but not melted completely. Remove from oven and set aside.
Grill the Peaches
  1. Preheat a grill pan or outdoor grill to medium-high heat.
  2. Brush the cut sides of the halved peaches with 1 tablespoon of olive oil.
  3. Place peaches cut-side down on the hot grill. Grill for 3-4 minutes per side, or until distinct grill marks appear and the peaches are slightly softened. Remove from grill and let cool slightly, then slice each half into 3-4 wedges.
Prepare the Balsamic Vinaigrette
  1. In a small bowl, whisk together the 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.
Assemble the Salad
  1. In a large salad bowl, combine the mixed greens and thinly sliced red onion.
  2. Add the grilled peach wedges and toasted pecans.
  3. Carefully arrange the warm honey-glazed goat cheese rounds over the salad.
  4. Drizzle the prepared balsamic vinaigrette over the entire salad.
  5. Garnish with fresh chopped basil, if desired. Serve immediately.

Notes

For extra crunch, lightly toast the pecans in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool before adding to the salad.
This salad is best served immediately to enjoy the warmth of the peaches and goat cheese.
You can prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 5 days.