Caramelized Peach and Fried Goat Cheese Salad
Summer brings out some of the best foods, like fresh, juicy peaches and crisp greens. I love the combination of spinach, Romaine, arugula, and iceberg lettuces – dark greens, lighter greens, crisper, peppery – I mean the combo just sends a salad to the next level!
What I love about this salad is the flavor profile of each salad green you prefer, with the different textures and colors. It’s more than that, though. It’s adding fruity dried cranberries, toasted pistachios for crunch, tangy fried goat cheese that melts in your mouth with each bite, and sweet caramelized peaches that send your taste buds on an adventure!
If that weren’t enough to love this salad, it’s topping all this off with a tangy, sweet salad dressing that will have you wanting seconds – and with salad, that’s perfectly fine! While this recipe is for only two people, it can easily be doubled.
Caramelized Peach and Fried Goat Cheese Salad
Ingredients
For the Salad:
- 2 cups chopped or torn salad greens (your favorites)
- 2 tbsp chopped red onion
- 1/4 cup chopped pistachio nuts, slightly toasted
- 1/4 cup dried cranberries
Caramelized Peach:
- 1 peach, cut in half and pitted
- 1/2 tbsp balsamic vinegar (preferably cranberry-infused)
- 1 tsp light brown sugar
Goat Cheese Slices:
- 4 1/2-inch thick slices, goat cheese
- 1 egg, lightly beaten
- 1/2 cup Panko or regular bread crumbs
- Vegetable oil for frying
Salad Dressing:
- 1/4 cup quality extra virgin olive oil
- 3 tbsp apple cider vinegar or balsamic
- 1/2 tsp Dijon mustard
- 1/2 tsp minced shallot
- 1 tsp real maple syrup
- 1/4 tsp salt
- dash pepper
Instructions
Grilled Peaches:
- 1: Preheat the grill to approximately 400 degrees. Place the cut slices of the peach on the grill and grill for approximately 10 minutes. Then flip over and sprinkle the balsamic vinegar over the cut sides along with the brown sugar. Flip back over and finish grilling the peaches until they caramelize.
Fried Goat Cheese:
- 2: While the peaches are grilling, heat the vegetable oil in a skillet large enough to hold the goat cheese slices with space between each. Slice the goat cheese using unflavored dental floss or a very sharp knife. Beat the egg in a shallow container and pour the panko into a paper plate. Dip the goat cheese slices first in the egg, then the panko, and then place in the heated skillet. Fry on one side until golden, and then flip the slices over and fry until both sides are golden brown. Remove to a paper towel-lined dish to drain.
Salad:
- 3: Assemble the salad ingredients while the goat cheese is frying and plate on individual plates or a platter. Once the peaches are done, slice them again in half or thirds and place around the top of the salad ingredients. Add the fried goat cheese slices. Drizzle salad dressing over the top and serve immediately.
Dressing:
- Combine all the ingredients in a shaker and shake until the ingredients are emulsified. Pour over salad and serve immediately.
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