At my local farmers market almost every booth has white peaches. I love the flavor of them and try to incorporate them into many dishes over the summer. There is nothing like going to the market, supporting local growers and coming home to create new dishes.
Last year I discovered a great recipe by Bobby Flay, Grilled Chicken with Peaches. The recipe has a flavor packed sauce to baste both the chicken and peaches with. I had a few leftover peaches and used them in a salad.
So this morning I made up a batch of the sauce, grilled a few peaches and made a tasty salad for lunch. You could make the sauce and peaches earlier in the day and put the salad together at the last minutes.
Spicy Peach, Goat Cheese and Arugula Salad
2 white peaches (or yellow) halved, pits removed
2 tablespoons spicy peach glaze
3 ounces goat cheese
2-3 cups arugula
Balsamic dressing of your choice
Heat a grill pan or barbeque. Place the peaches flesh side down and cook 5-10 minutes until tender, yet firm. Turn over and brush the peaches with the glaze. Cook for 2 minutes more. Take off and cool. Slice the peaches.
Place a cup of arugula on the plate. Top with sliced peaches and sprinkle goat cheese over the salad. Top with fresh ground pepper.
Spicy Peach Glaze
by Bobby Flay
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper