Healthy recipes:A Goat, A Walnut and A Peach

Middle of the week for a grilled peach.  What do you think?  I am a big fan of grilled fruit and for some reason it goes super well with the crunch of a nut and a the sharpness of cheese.  For this salad, I used toasted walnuts, goat cheese and a simple balsamic vinaigrette with honey.  A quick side dish that can go with just about any meal. This is great with  a piece of pork, roasted fish or even grilled steak on the barbecue.

 

A Goat, A Walnut and A Peach

 A little adventurous side of me tried this paired with grilled steak and used my homemade barbecue sauce ( slightly thinned out) as a dressing a top the salad. It was delicious. But then again for me anything barbecue – makes me happy.

 

A Goat, A Walnut and A Peach

 

Ingredients

• 2 Peaches ( seeded and halved)


• 1/2 Cup walnuts


• 1/3 Cup goat cheese ( crumbled)


• 2 Cups Baby spinach


• 2 Tbsp. balsamic vinegar


• 2 Tbsp. Honey


• 2 Tbsp. Olive Oil


• 1 Tsp. Garlic ( minced)


• Salt and pepper

Instructions

1. Prepare the peaches and rub them with a little balsamic vinegar and set aside


2. Wash and dry your spinach ( use a spinner if you really despise wet greens like me)


3. In a fry pan or a cookie sheet, roast walnuts until they are golden brown.


4. For the dressing, using a seal-able jar, add honey, oil and vinegar top with garlic, salt and pepper and shake.


5. Set aside until just before serving.


6. On an indoor or outdoor grill over medium heat, add the peaches and cook until golden and caramelized


7. Remove from heat and begin assembling your salad


8. Add the dressing.

 

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Healthy recipes:A Goat, A Walnut and A Peach