Grilled Peach Salad with Goat Cheese

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Ingredients

Balsamic Reduction

• 1 cup balsamic vinegar
• 1/4 cup honey

Peaches

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

Salad

• 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

Instructions

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.

Peaches:

• 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.

Salad:

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