This delicious and hearty salad was inspired by Cooking Light’s Grilled Peaches over Arugula with Goat Cheese and Prosciutto. It makes for a great side to grilled pork chops or can stand on its own as a delicious and healthy lunch!
¼ cup Balsamic Vinegar
2 Tablespoons Honey
Cooking Spray
2 Peaches, pitted and cut into wedges
1 tablespoon olive oil
Dash of ground black pepper
Dash of sea salt
5 oz (1 box) of fresh spinach
¼ cup goat cheese to crumble on top
¼ cup sliced almonds
Directions:
- Bring vinegar to a boil in a small saucepan then turn down heat; simmer to reduce for about 2 minutes. Remove pan from heat and stir in honey. Let cool to room temperature.
- Prepare grill or grill pan to high heat, coat with cooking spray.
- Place peaches on skewers and grill each side for 30 seconds. Remove from grill, set aside.
- Toss spinach with oil, salt and pepper. Top with peaches and almonds. With a spoon, drizzle salad with balsamic syrup and then top with goat cheese crumbles. Enjoy!
{ 3 comments }
This looks luscious! I made a peach salad recently (with feta instead of goat cheese, and bacon–not exactly Cooking Light) but grilling the peaches would have made it even better! Thanks for the inspiration.
This looks gorgeous! I have to make this. True I eat nuked peaches for breakfast with blueberries, raspberries, lemon over Greek yogurt….but can you ever get too many peaches when they’re in season? Not.
merci
carolg
Yum! Jacq this sounds SO delish!
Excellent recipe.
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