Thursday, September 10, 2009

Stood Up Salad

It is not as bad as it sounds, really.  The Salad turned out fantastic, however it does require a little more work than the average toss of greens.  Some friends and I gathered one night for what was to be a great dinner party. However, by the time we gathered, our massive gathering had dwindled to three.  This was surely a loss for those that missed it.

Goat Cheese Salad with Grilled Balsamic Glazed Peaches

  • 1/2 cup Balsamic Vinegar
  • 3 Tablespoons brown sugar
  • 1 teaspoon cracked black pepper
  • 1/8 teaspoon salt
  • 2 ripe peaches, cut into wedges
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, mashed and minced
  • 1 bunch of spinach (arugula is a great substitute in any of my salads, but I feel that spinach is more pleasing for the general tasters)
  • 1/4 cup thinly sliced red onion
  • 2 Tablespoons almonds, roasted and crushed
  • 2-4 oz crumbled goat cheese, room temperature
  • a handful of fresh basil leaves, chiffonade
Reduce 1/2 cup balsamic over low to medium heat, add brown sugar, salt and pepper.  Brush thickened balsamic mixture over all sides of peach wedges.  Grill wedges 3-5 minutes per side on grill pan preheated to medium heat (if you have charcoal handy that is far superior).  Mix the remaining balsamic reduction with extra virgin olive oil and garlic, whisk together as dressing.  Toss spinach, sliced red onion, peach wedges, crushed almonds, and half of basil chiffonade with dressing.  Top salad with crumbled goat cheese and remaining basil chiffonade.

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