Thursday, March 22, 2012

Simple Salads: Grilled Peach and Avocado Salad with Goat Cheese with Fig Vinegar and Burnt Sugar Reduction

 "I really like adding grilled fruit  to my salads. I love how they caramelize nicely and melt in your mouth. Adding fruits to your salad not only makes it picture perfect but elevates the dish to a whole new level."

Liza Cardona


The ingredients for this salad are:

  • 1 head of Romaine lettuce (or your choice of greens mix)
  • 3 medium sized ripe peaches
  • 2 small avocados
  • Goat’s cheese, crumbled
  • Optional: Red onions, cherry tomatoes, toasted pecans (or hazelnuts) and bacon
For the Glaze you will need:
  •   1/3 cup of Alessi White Balsamic Fig Infused Vinegar
  •   2 Tablespoons of Blue Mountain Country Burnt Sugar

Preparation
  1.  For better grilling cut the peaches in half  and remove the pits. Place them on a well-oiled cast iron grill over medium-high heat and cook for a few minutes on each side to lightly char.
  2.  Pour Fig vinegar and the 2 tablespoons or burnt sugar into a small saucepan and  bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
  3.  Rinse and dry lettuce and cut it into bite size pieces. Place in a large bowl along with peach slices and avocados, and crumbled goat cheese and drizzle with the fig and burnt sugar reduction.
  4. Season with salt and pepper to taste.


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