Sweet Peach Goat Cheese Salad with Balsamic Vinaigrette
Ingredients
Balsamic Dressing:
- ¾ cup olive oil
- ¼ cup balsamic vinegar see notes
- 2 teaspoons dijon mustard
- 1-2 tablespoon honey to taste
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Peach Goat Cheese Salad:
- 2 large peaches sliced
- 1 cup sliced cucumbers
- ½ cup fresh herbs I like basil and mint
- 6-8 cups mixed greens I use kale or spring mix
- ⅓ cup chopped roasted almonds salt-free
- ½ cup crumbled goat cheese
Instructions
- DRESSING: Using 1 tablespoon of honey, combine the ingredients for the dressing in a glass jar with a tight-fitting lid. Taste and adjust with more seasonings or the second tablespoon of honey as desired.
- PREP: Prep the ingredients by slicing the peaches and cucumbers, and cleaning and chopping the herbs.
- KALE: If using kale, I suggest cleaning and chopping the kale. Toss half of the dressing with the kale in a bowl. Massage the kale and allow it to sit for 5 minutes before topping.
- SALAD: Arrange the kale or spring mix (arugula or baby spinach works too) on a platter. Top with the sliced peaches, cucumber slices, fresh herbs, roasted almonds, and goat cheese crumbles. Dress with more dressing as desired and serve.
Notes
- Balsamic: I like to use white balsamic vinegar for this recipe, but either will work!
- Dressing: You most likely won't end up using all the dressing. For us, this makes enough to dress two batches of this salad. We keep the leftovers in the refrigerator for 1-2 weeks!
