Sweet Peach Goat Cheese Salad (Print Version)
# Ingredients:
→ Balsamic Vinaigrette
01 -
¾ cup olive oil
02 -
¼ cup balsamic vinegar (white or dark)
03 -
2 teaspoons Dijon mustard
04 -
1-2 tablespoons honey, to taste
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon freshly ground black pepper
→ Salad Base
07 -
6-8 cups mixed greens (kale, spring mix, arugula, or baby spinach)
08 -
2 large ripe but firm peaches, sliced
09 -
1 cup sliced cucumbers
10 -
½ cup fresh herbs (combination of basil and mint recommended)
11 -
⅓ cup chopped roasted almonds, unsalted
12 -
½ cup crumbled goat cheese
# Instructions:
01 -
In a glass jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon mustard, 1 tablespoon of honey, kosher salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is well emulsified. Taste the dressing and adjust the sweetness by adding more honey if desired, or adjust the salt and pepper to your preference. White balsamic vinegar creates a lighter-colored dressing that won't darken the salad ingredients, but traditional dark balsamic works beautifully as well.
02 -
Wash and dry all produce thoroughly. Slice the peaches into thin wedges or half-moons, removing the pit. Slice the cucumbers into thin rounds or half-moons. Gently tear or roughly chop the fresh herbs. If using whole almonds, roughly chop them into smaller pieces for better distribution throughout the salad.
03 -
If using kale as your base green, remove the tough center stems and tear or chop the leaves into bite-sized pieces. Place the kale in a large bowl and drizzle with approximately half of the prepared dressing. Using clean hands, massage the dressing into the kale leaves for about 1-2 minutes. This important step helps break down the fibrous texture of kale, making it more tender and palatable. Allow the dressed kale to sit for about 5 minutes before assembling the salad, which further softens the leaves.
04 -
On a large serving platter or in a wide salad bowl, arrange your base greens (either the massaged kale or your choice of spring mix, arugula, or baby spinach). Layer the sliced peaches and cucumbers over the greens in an attractive arrangement. Scatter the fresh herbs throughout the salad. Sprinkle the chopped roasted almonds evenly across the salad for crunch. Finally, distribute the crumbled goat cheese over the top of the salad.
05 -
If using spring mix or other delicate greens (not pre-dressed kale), drizzle additional dressing over the assembled salad just before serving. Start with a modest amount and add more as desired—the dressing is flavorful and a little goes a long way. Serve immediately while fresh. The recipe makes more dressing than you'll likely need for one salad; store leftover dressing in the refrigerator for up to two weeks.
# Notes:
01 -
This refreshing summer salad combines sweet peaches with tangy goat cheese and a honey-balsamic dressing for a perfect balance of flavors.
02 -
The dressing recipe makes enough for approximately two salads; store leftover dressing in the refrigerator for 1-2 weeks.
03 -
For the best flavor, choose peaches that are ripe but still firm enough to slice neatly.