Grilled Peach Salad with Goat Cheese

Grilled Peach Salad with Goat Cheese



Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1/4 cup honey


  • 4 peaches, ripe
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper


  • 4oz goat cheese, crumbled (we recommend Hatch Chile Chèvre)
  • 1 Tablespoon honey, for drizzling
  • 8 small fresh basil leaves
  • 4 cups spring mix
  • 1/4 cup nuts, chopped, optional


Balsamic Reduction:

  • In a small saucepan over medium-high heat, add the balsamic vinegar and boil until it reduces, about 10 minutes. The mixture should be thick and stick to the back of a spoon.
  • Add the honey to the mixture and stir to combine. Remove from heat and set aside.


  • Preheat grill to medium-high heat , about 450°F.
  • Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.
  • Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates.
  • Grill undisturbed for 3-4 minutes and then turn the peach 90°. Grill for an additional 3-4 minutes, then remove from heat and slice.


  • Separate spring salad mixture into 4 bowls, top with peaches, pecans, and crumbled goat cheese. Drizzle each bowl with balsamic reduction and honey. Enjoy!

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