Just a peachy salad

  • Recipe(s): Warm grilled peach and frisee salad with goat’s cheese dressing (page 51)
  • Prep: Easy
  • Taste: Good

Peaches in August…yes please!

On August 22, 2014 we made the warm peach and frisee salad with goat’s cheese dressing. Peaches are one of our favourite fruits. I love; peach pies, peach jam, plain peaches, peach juice…you get the picture. We’re also fans of goat’s cheese, so you can probably guess the expectations that we had for this dish…

The expectations were still high once I’d prepped and sampled the goat’s cheese dressing. It is a fairly simple dressing to prep, with minimal ingredients and limited chopping requirements. It’s also a very tasty dressing. The Parmesan adds a nice salty sharpness, which helps to cut the two oils (olive and walnut), while the lemon strips away some of the goat’s cheese creaminess. So I was really looking forward to adding this to the warm peach and frisee in the next step.

Unfortunately, this is where the expectations were brought back down to earth. When I cut into the peach I was disappointed to see a blackness around the pit. Fortunately the entire piece of fruit wasn’t bad so we could still make the salad according to the recipe but it definitely effected the final dish.

Even with the imperfect peach we ranked this dish as good, knowing that it could be very good with the ideal piece of fruit. We really enjoyed the combination of mint and peach, which gave me a good idea for a fusion mojito next summer! Grilling the peach brought out some of the sweetness, which combined well with the tartness of the frisee. All in all this is a very nicely balanced salad and, like I said before, one that we would make again.

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