Grilled Peach Salad with Endive and Goat Cheese
Serves 4
Nutrition per serving– calories: 254, fat: 14 g (saturated fat: 3 g), carbohydrates: 28 g, protein: 7 g, fiber: 10 g, sugar: 16 g, sodium: 72 mg
This dish makes a lovely appetizer, side salad or make it into a dessert by adding a tablespoon of yogurt in the center of the peach and drizzling some honey on top.
4 tablespoons goat cheese, softened
Zest of ½ a lemon, plus 2 tablespoons lemon juice
4 teaspoons fresh thyme, finely chopped, plus more for garnish
2 ripe, but firm peaches, halved and pits removed
2 heads of endive, larger leaves roughly chopped, smaller left whole
2 cups baby arugula
½ cup basil leaves, torn
2 tablespoons extra-virgin olive oil
2 tablespoons honey
4 tablespoons hazelnuts, skins removed and chopped
Preheat grill or grill pan.
Combine goat cheese, lemon zest and chopped thyme in a small bowl, mash with a fork to incorporate together.
Cut peaches in half along the seam side. Remove pits, take a melon baller or tablespoon and remove a small amount of the flesh. Place peaches cut side down and grill for about 2-3 minutes until grill marks form and peaches soften. Remove peaches from the grill and let cool.
Fill each peach center with 1 tablespoon of the goat cheese mixture.
Combine endive, arugula and basil in a small bowl. Arrange 1 cup of the salad greens on each plate. Top with a peach half and drizzle with olive oil, honey and a squeeze of lemon. Sprinkle each plate with chopped hazelnuts and serve.
