Grilled Peach Chicken Goat Cheese Salad With Honey White Recipes

GRILLED PEACH, CHICKEN & GOAT CHEESE SALAD WITH HONEY WHITE

Steps:

• Make the dressing first. In a small bowl, whisk together the white balsamic vinegar and the olive oil. Then, stir in the honey and mix well. Add a pinch of sea salt. Set aside.
• Preheat your grill to medium/high heat.
• Slice peaches in half and discard pit. Place peaches, cut side down, on the preheated grill. Close lid and grill for about five minutes, checkin occasionally. You want the peaches to soften and get those nice char lines across thebottom. Remove peaches when done turn off the grill. Slice peaches thin.
• To assemble salads, divide greens into two bowls. Top greens with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.
• Enjoy!
• Serves 2; Time: 20 minutes.

GOAT CHEESE WITH HONEY

Steps:

• Drizzle half a tablespoon of honey over each round and sprinkle with some of the zest.
• Serve with toast, crackers, graham crackers, and/or cookies.

QUINOA, GOAT'S CHEESE & PEACH SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
• Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
• Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.