Grilled Peach Salad with Creamy Goat Cheese Dressing
Combine light grilling and a salad for the perfect summer dinner.
Servings: 4
For the dressing
- 1 peach cut into slices
- 2 tbsp apricot preserves
- 3 ounces plain goat cheese
- 1/4 cup sour cream
- 1/4 cup orange juice
- juice from half a lime
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the salad
- 3 ounces mixed salad greens
- 4 peaches cut in half, pitted
- 1 cup blueberries
- 1/4 cup toasted almond slivers
- 2 tbsp melted butter
For the salad
Heat your grill to medium-low heat. Coat the peach halves with melted butter. Cover and cook the peaches until they’re soft with grill marks (3-4 minutes or so). When cool to the touch, you can slice the halves again.
Divide the salad greens evenly between 4 bowls. Add in a helping of blueberries, and about 4 slices of peaches for each serving. Sprinkle with the toasted almonds, and serve with the dressing on the side.