Peach and Goat Cheese Kale Salad

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This peach goat cheese kale salad showcases ripe peaches, tangy goat cheese and crunchy almonds with a delicious balsamic vinegar dressing. This peach goat cheese kale salad showcases ripe peaches, tangy goat cheese and crunchy almonds with a delicious balsamic vinegar dressing. I love my girlfriends. Like I love em to death. Girl friends are the sisters you choose. I love that they give me space and then at times they sophicate me( in the best way possible). But that is the best kind of friends. That you can not speak for weeks and pick up right where you left off. So I had one of my oldest friend over for lunch yesterday. And I made this bomb Peach and Goat Cheese Kale Salad with a super easy vinaigrette. This peach goat cheese kale salad showcases ripe peaches, tangy goat cheese and crunchy almonds with a delicious balsamic vinegar dressing. Do you guys remember when I told you guys about my tendency to become a recluse when I am stressed or sad. Well I did that not just with the blog with my friends. And just like you guys my girls have stuck with me. So in return I cook for you guys. This peach goat cheese kale salad showcases ripe peaches, tangy goat cheese and crunchy almonds with a delicious balsamic vinegar dressing. This peach goat cheese kale salad showcases ripe peaches, tangy goat cheese and crunchy almonds with a delicious balsamic vinegar dressing. Enjoy!!! Peace and love- Ann
3 from 1 vote

PEACH AND GOAT CHEESE KALE SALAD

This salad showcases ripe peaches in seasons. Balsamic vinegar and peaches are reduced to a syrupy consistency to make a delicious dressing for this super easy salad.
Servings 4 people

Ingredients

  • 4 Peaches Sliced
  • 8 oz Arugula washed
  • 4 oz Goat Cheese crumbled
  • 1/4 Balsamic vinegar
  • 1/4 Olive oil
  • 1/4 Almonds Sliced and toasted
  • Salt and freshly ground pepper, to taste
  • 2 Stalks Scallions chopped
  • 1 Cucumber thinly sliced

Instructions

  • In a saucepan over medium-high heat, bring the 1/4 cup vinegar to a slow boil. Reduce the heat and simmer until the vinegar mixture is thick enough to coat the back of a spoon. Let cool.
    In a large serving bowl, combine the arugula, scallions  and oil and toss to coat. Season with salt and pepper. Arrange the peaches on top of the arugula. Drizzle with the reduced balsamic vinegar, sprinkle with the goat cheese and almonds, and finish with a few grindings of pepper. Serve immediately. 

Join the Conversation

  1. md tarikul molla says:

    3 stars
    very nice and good information this post i like it.

    1. I’m so glad that you enjoyed it 🙂

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