Baby Lettuces with Grilled Peaches, Goat Cheese, and Honey Balsamic Vinaigrette

Ripe, juicy peaches are made even better by grilling. When you top this salad with them, their summery color and sweetness, along with crumbles of goat cheese, adds an artistic blend of flavors. The Honey Balsamic Vinaigrette blends it all together.

Serves: 6
Cook Time: 6 Minutes

Ingredients

• Balsamic Vinaigrette:
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Pinch of salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• Salad:
• 2 fresh peaches, pitted and quartered
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• Pinch of salt and pepper
• 4 cups mixed baby lettuces
• 2 to 3 ounces goat cheese, crumbled

Steps

Balsamic Vinaigrette: Whisk first 4 ingredients in a bowl. Gradually add olive oil, whisking until blended.

Salad: Toss peaches with lemon juice and olive oil; sprinkle with salt and pepper. Prepare grill for medium-hot, direct heat. Coat cooking grate with grill spray; place peaches on grate. Grill 3 minutes on each side or until tender and marked. Toss baby lettuces and goat cheese with half of Balsamic Vinaigrette; arrange on serving plates. Top with grilled peaches, and drizzle with remaining Balsamic Vinaigrette.

This recipe was specially prepared and created by Smithfield. Recipe and photo courtesy of Smithfield.

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