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Roasted Peach Salad with Warm Hazelnut Vinaigrette

This peach salad is a perfect summer dish combining peaches' floral sweetness with savory, roasted hazelnuts, vinaigrette and goat cheese.

Egg FreeVegetarian

2

Servings

10 Mins

Prep Time

4 Mins

Cook Time

Prep

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Prepare the Peaches

Cut the peaches in half, and remove the pit. Add the peaches to a bowl and toss them with olive oil.

  • Extra Virgin Olive Oil1 Tbsp.
  • Ripe White Peaches(halved and dressed)2
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Cooking Steps

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1. Add the Peaches to a Preheated Pan

Preheat the pan to 400°F/ 205°C (high), then add the peaches cut side down and cook for 2-3 minutes or until some color begins to show on the edges.

  • White Peach Halves4
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2. Remove the Peaches

Transfer the peaches to a serving plate face up.

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3. Add the Oil and Hazelnuts to a Preheated Pan

Lower the temperature to 290°F/ 145°C (medium). Add the olive oil and chopped hazelnuts and cook for 30 seconds.

  • Extra Virgin Olive Oil2 Tbsps.
  • Toasted Hazelnuts(finely chopped)½ cup
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4. Finish the Vinaigrette

Add the remainign ingredients and cook for 1-2 minutes making sure the ingredients are well incorporated.

  • Lemon Juice½ Tbsp.
  • Lemon Zest1 tsp.
  • Red Wine Vinegar2 Tbsps.
  • Honey1 Tbsp.
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5. Plate and Serve

Turn off the heat and spoon the warm vinaigrette over the peaches. Sprinkle with salt, then top with crumbled goat cheese and mint. Drizzle with olive oil and serve immediately.

  • Goat Cheese¼ cup
  • Mint Leaves(thinly sliced)3
  • Extra Virgin Olive Oil1 Tbsp.
  • Sea Salt1 pinch
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