This elegant stacked salad is the perfect complement to any summer meal. Take fresh grilled peaches and creamy goat cheese to the next level with a sprinkling of candied pecans and a generous drizzle of a maple-balsamic reduction. This restaurant-worthy dish makes for a flavourful and elegant side dish or starter.
Directions for: Grilled Peach Stacks
Ingredients
Candied Pecanscup chopped pecans
2 Tbsp maple syrup
1 tsp butter
Maple Balsamic Reductioncup balsamic vinegar
cup maple syrup
Stacks4 fresh peaches
2 Tbsp extra-virgin olive oil
1 pinch each salt and pepper
cup soft goat cheese
2 cups mche (lamb's lettuce)
Directions
Candied Pecans1. In a pan, heat butter and 2 tbsp of maple syrup over medium heat, add in pecans and heat until maple syrup reduces and coats the nuts, about 5 minutes. Let cool.
Maple Balsamic Reduction1. In small saucepan, combine vinegar and of a cup of maple syrup; heat over medium-high heat. Cook, stirring often until bubbling and slightly reduced, 5 to 7 minutes; set aside.
Stacks1. With paring knife, cut peaches in half, cutting around pit; twist and lift each half away from pit to separate. Slice each half in half to create four round slices. Place peaches in a bowl and toss with 2 tsp of the oil, salt and pepper. Grill over medium-high heat 2 minutes per side, or until grill-marked and peaches are warm, but still firm.
2. Cool peaches slightly. Divide a few leaves of mche on a salad plate. Arrange one peach round over mche. Top with 1 tsp of the goat cheese and some of the mche. Repeat with remaining goat cheese, peach slices and greens. Drizzle with balsamic reduction, remaining olive oil and sprinkle with pecans. Serve.
Tips and Substitutions
Use late-season freestone peaches, available in late-August and through September; they lift off the pit very easily, compared to the early-August clingstone variety.
Video
See more: Cheese, Dessert, Fruit, Great Canadian Cookbook, Grill, Nuts, Summer