Peach and Chevre Salad

Everywhere from Farmer’s Markets to roadside truck stands and grocers, peaches are now at their height of heartwarming perfection. This is a short season that pretty much wraps up around the middle of September, so get ‘em while they’re here!

If you’re lucky, there will be organic peaches from Pence Orchards in Washington or Frog Hollow in California. According to peach savant Jon Rowley, these two modest farmers are producing the most old-fashioned, drippingly flavorful peaches around.

photo Manny Rodriguez

Peach and Chèvre Salad Recipe

Since the peaches are really the star of this plate, I didn’t want to add much that would mask their sweet, perfumed flavor. The dressing is a simple citrus honey combination that is good on nearly any salad of garden greens. I think the mild tang of the goat cheese is a great balance for the wedges of sweet, sweet peach.

EASE OF PREPARATION: A snap

Makes 8 servings

DRESSING

• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil

SALAD

• 4 ripe peaches, peeled and sliced
• 6 cups baby lettuces and herbs (like basil, chervil or parsley)
• 1 head radicchio
• 1/2 cup crumbled chèvre
• 1/2 cup toasted almonds or pecans
• Fresh coarsely ground black pepper to taste

TO MAKE THE DRESSING:

1. Whisk together the vinegar, lemon juice, honey, and salt. Slowly add the oil in a stream; whisking until thickened.

TO MAKE THE SALAD:

2. Divide the lettuce and radicchio leaves among 8 salad plates. Top with peaches, chevre, and nuts.
3. Drizzle with dressing and sprinkle with black pepper. Serve immediately.