Roasted Peach & Goat Cheese Salad Recipe
Market Greens, Heirloom Tomatoes Marcona Almonds, Sherry Vinaigrette
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Ingredients
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STARTERS
Method
STARTERS
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Toss the peach halves with 2 tablespoons olive oil for roasting, plus a pinch of salt and pepper. Arrange cut sides up on the prepared sheet.
- 3
Roast the peaches for 12–15 minutes, until caramelized and lightly browned at the edges. Remove from the oven and let cool slightly.
- 4
In a small bowl, whisk together Sherry vinegar, Dijon mustard, honey, and finely minced shallot. Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking to emulsify. Season with salt and pepper.
- 5
In a large bowl, toss the market greens with a small amount of the vinaigrette until lightly dressed.
- 6
Assemble and finish
Arrange dressed greens on plates. Top with sliced heirloom tomatoes, crumbled goat cheese, toasted Marcona almonds, and torn basil leaves. Place roasted peach wedges around the salad. Drizzle with additional vinaigrette to taste. Serve immediately.
