Grilled peach and avocado salad with goat cheese
Adding fruits in salads is one of those simple pleasures in life.
Appetizer, Side Dish, Salad
Grilled Peach Salad, Summer Salad, Fruits in Salad
Extra-virgin olive oil for drizzling
plus 3 tbsp for the dressing
ripe but firm avocados
Finely grated zest and juice of 1 lemon
200 g fresh goat cheese
apple balsamic vinegar
see Notes or regular balsamic vinegar
handful toasted almonds
Assorted fresh herb leaves
arugula, basil, oregano, etc.
Salt and freshly ground pepper
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.
I use La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy.