Green salad with grilled peaches and goat cheese

View of Saentis mountain with gondola in Eastern Switzerland

Grilled peach salad @ strudelandcream.com

Last weekend I returned from a few more weeks of travel with beautiful Indian summer weather in Canada. On Saturday, I arrived back in Switzerland, a little past the first snow of the season (in the higher areas above 800 m). Beautiful weather on Sunday made the Säntis mountain in Eastern Switzerland a perfect afternoon excursion, enjoying the views of six countries and getting hungry for skiing.

View from Saentis mountain in Eastern Switzerland

Returning to Switzerland I was again faced with a number of open blog posts including the one or the other summerly recipe. There are (unfortunately) no more peaches available in my house otherwise I would run right to my balcony, fire up the BBQ and make this salad. The grilled peaches are delicious. So sweet. I could eat them all year round.

Grilled peach salad @ strudelandcream.com

View from Saentis mountain in Eastern Switzerland

Green salad with grilled peaches and goat cheese GREEN SALAD WITH GRILLED PEACHES AND GOAT CHEESE

Ingredients (for 2 people):
100 g mixed greens
2 peaches
100 g goat cheese
2 tbsp white balsamic vinegar
1 tbsp lemon juice
4 tbsp olive oil
salt, pepper, possibly sugar

Preparation:
1) Heat up BBQ. Wash and destone peach. Cut in thick slices. Grill for 3-4 minutes on both sides. Let cool.
2) Wash salad. Cut goat cheese in small pieces.
3) For the vinaigrette combine vinegar, lemon juice and olive oil. Season with salt and pepper. Add sugar if needed.
4) Combine salad and vinaigrette and serve with peaches and goat cheese.

Gruener Salat mit gegrillten Pfirsichen und Ziegenkaese GRÜNER SALAT MIT GEGRILLTEN PFIRSICHEN UND ZIEGENKÄSE

Zutaten (für 2 Personen):
100 g verschiedene grüne Salate
2 Pfirsiche
100 g Ziegenkäse
2 EL weisser Balsamico
1 EL Zitronensaft
4 EL Olivenöl
Salz, Pfeffer, ev. Zucker

Zubereitung:
1) Grill aufheizen. Pfirsiche waschen und entkernen. In dicke Scheiben schneiden und auf beiden Seiten 3-4 Minuten grillen. Auskühlen lassen.
2) Salat waschen. Ziegenkäse in kleine Stücke schneiden.
3) Olivenöl, Balsamico und Zitronensaft vermischen und mit Salz, Pfeffer und ev. Zucker abschmecken.
4) Grünen Salat mit der Salatsauce vermengen und mit Pfirischspalten und Käse anrichten.

 

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