Goat Cheese & Peach Salad
- 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)!
2 fresh peaches (like cantaloupe, SMELL them to see if they smell ripe… do NOT squeeze them, you bruise them!)
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!
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.