Goat Cheese & Peach Salad

Goat Cheese & Peach Salad

Shopping list:

  • 4 cups Arugula
  • 2 Peaches
  • 1 Small container Little Brown Farm Caprine Cream Chevre


  • 1 Small portion local bacon or charcuterie
  • Fresh Raspberries
  • Bottle of a local white wine (riesling is my favorite)

Summery goodness is finally here, you can taste it in the mouthwatering bite of a perfectly ripe juicy peach!

The greens of summer are no slouches either.

But best of all is the fresh cheeses of summer. Fall will make way for the more pungent cheeses to pair with winter squash and warm soups… but for now we have SUMMER!!

My favorite summer salad is simple and classic… and perfect for up to 4 people (or 2 if you’re serving as a meal).

Go to your farmers market… pick up:

4 cups Arugula (or some other ‘spicy’ salad mix – ask your grower, they will know what you’re asking about if you ask for spicy salad greens) – Pam’s Produce has bags of Arugula ready to go. I happened to get mine from SkyRoot Farm because that’s who had them on Friday (and they are cool new growers in Clinton)!

Arugula - Last bag!

Arugula – Last bag!

2 fresh peaches (like cantaloupe, SMELL them to see if they smell ripe… do NOT squeeze them, you bruise them!)

Ripe Peaches

Ripe Peaches

3-4 oz. Little Brown Farm Caprine Cream Chevre (you could pick up any of the herbed ones with this salad as well – I happen to like the lavender with it!) – if you get a larger one you have more for your bread or the extra treat at the end of this post too!

Caprine Cream Chevre from the Little Brown Farm

Caprine Cream Chevre from the Little Brown Farm

If you eat meat, I like bacon or pancetta (if you have access to good charcuterie, use it!) with this. Chicken seems to go well too, my husband suggested brisket. I am tempted to try it again this weekend with some fresh crab.

That is it.

The trick? Slice your peaches into wedges that won’t fall through your grill and grill them on a hot grill until some of the sugars in the peach start to caramelize (look for the grill lines on the peach). Don’t cook them until they are mush, and don’t worry if you’re one of those people that don’t like the fuzzy skin of peaches, once off the grill it’s easy to pull them off, although I leave mine on.

Fresh Peaches

Fresh Peaches

Grilled Peaches

Make a nice bed of greens on your plate.  Sprinkle on any nuts or meat you’re adding. Use a fork to scrape crumbles of the chevre onto each plate. Place the warm peaches on the salad and enjoy… especially enjoy with a bottle of one of our delicious local white wines.

The warm peaches are just enough to warm the chevre and create a delightful sweet/tart/creamy combination. You will say “OHHHH” at least once… that’s okay.



Market Dinner

If you’ve grabbed a baguette or focaccia from the bakers at your market your dinner is served.

You’re welcome. 

Oh, the juicy peaches aren’t enough dressing for some… try this for vinaigrette (compliments of Pam from Pam’s Produce):

  • 1 tablespoon Champagne vinegar
  • 1 tablespoon mild honey (Ask Dave at Island Apiaries for the perfect choice)
  • ½ tablespoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon coarsely ground black pepper
  • 3 tablespoons olive oil

Hmmm… still wondering what to do for dessert? You want something a tad healthier than ice cream and Cajeta?

While we’re on the peach kick, try this:

Halve a peach (or several depending on how may are eating) and remove the pit.  Cook it on the grill like you did the slices, cut side down.

Again, don’t cook it until it’s mushy.

Use some of that leftover Little Brown Farm Caprine Cream Chevre, add some Island Apiaries honey and mix it together to create a creamy sweet treat. Stuff the halved peaches with the cheese mixture. Sprinkle on a dusting of cinnamon and serve warm. You could add a drizzle of Little Brown Farm Cajeta instead, I would… but I’m all about enjoying the decadent delights of the season and our local bounty.

Peach Dessert

Peach Dessert

In order to do this you will need at least two more peaches (for 2 normal people or 4 people with manners) and the large size of the Caprine Cream Chevre. Yep, one large tub is enough for this whole meal for 4.

This was our local dinner. The retail cost of the entire meal was under $20. Local, fresh, delicious doesn’t have to break the bank. Pay the real cost of food, and eat good food. You won’t be sorry.

See you at market!!

Christine at market