Home Recipes Grilled Peach and Asparagus Salad with Goats Cheese

Grilled Peach and Asparagus Salad with Goats Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled California Chardonnay or Sauvignon Blanc to complete the meal.

Featuring California Wines.

Ingredients

4	ripe peaches, peeled and cut into wedges
1 bunch	of asparagus, cut with the bottoms trimmed
1	red pepper, cut into 2cm cubes
1	yellow pepper, cut into 2cm cubes
1	red onion, peeled and quartered
106 ml	extra virgin olive oil
60 ml	balsamic vinegar
1 tsp	salt
1/2 tsp	pepper
	goat cheese

Step 1
Pre-heat barbecue to medium-high.
Step 2
In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
Step 3
Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
Step 4
Cook for 5 to 7 minutes, or until everything is softened and has a little char.
Step 5
Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
Step 6
Note: This dish can be served warm or cold.

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Appetizers, Sides, Snack

Grilled Peach and Asparagus Salad with Goats Cheese

Ingredients

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