Grilled peach and avocado salad with goat cheese
Adding fruits in salads is one of those simple pleasures in life.
Servings: 6 people
Ingredients
- 4 yellow peaches
- Extra-virgin olive oil for drizzling plus 3 tbsp for the dressing
- 4 ripe but firm avocados
- 2 figs quartered
- Finely grated zest and juice of 1 lemon preferably organic
- 7 oz. 200 g fresh goat cheese
- 1 –2 shallots finely chopped
- 2 tbsp apple balsamic vinegar see Notes or regular balsamic vinegar
- 1 handful toasted almonds roughly chopped
- Assorted fresh herb leaves arugula, basil, oregano, etc.
- 1 pinch piment d’Espelette
- Salt and freshly ground pepper
Instructions
- Heat a grill to medium (if you don’t have a lower-heat grill, use a grill pan or skillet).
- Wash the peaches, remove the pits, and cut them, unpeeled, into ¾–1¼-in. (2–3-cm) slices. Place in a large bowl, drizzle with olive oil, and gently stir until the slices are coated.
- Cut the avocados in half, remove the pits and skin, and cut each half lengthwise into three slices. Drizzle with olive oil and gently turn to coat evenly.
- Grill the peach and avocado slices for 3–4 minutes on each side, until charred in places. Check them regularly to ensure they do not burn.
- Arrange the peach and avocado slices with the fig quarters on a serving dish. Sprinkle with the lemon zest. Crumble the goat cheese over the top.
- To make the dressing, whisk the shallots, 3 tbsp olive oil, vinegar, and lemon juice together in a bowl. Season with salt and pepper. Drizzle over the salad.
- Scatter over the almonds and herbs, sprinkle with the piment d’Espelette, and serve.
Notes
I use La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy.