Meatless Monday – Raise The (Salad) Bar With Grilled Fruit


This Grilled Peach Salad with Goat Cheese, Lavender, and Basil raises the (salad) bar by playing with temperature, texture, and flavor. Grilling firm stone fruit boosts inherent sweetness and provides a lovely contrast to the cool and tangy goat cheese, and floral herbs. For an additional crunch, beyond the crisp greens, try topping the salad with sunflower seeds or toasted cashews.

2 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon rice wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
3 slightly firm peaches, halved and pitted
3 to 4 ounces microgreens or baby arugula
3 ounces goat cheese
1½ teaspoons minced fresh lavender or ½ teaspoon dried lavender
2 tablespoons basil chiffonade
2 tablespoons sunflower seeds or ¼ cup toasted and roughly chopped cashews (optional)

In a large bowl, combine the olive oil, pomegranate molasses, rice wine vinegar, salt, and black pepper; whisk to combine.

Add the peach halves to the dressing and coat on all sides.

Heat a grill or grill pan over medium heat for at least 5 minutes. Add the peaches, cut side down and grill the fruit for 2 to 3 minutes, applying a quarter turn halfway through the cook time. Flip the peaches over and grill for another 2 minutes.Transfer the peaches to a clean surface and allow them to cool slightly.

Toss the greens with the remaining dressing and add small mound to 6 plates. Top the greens with one of the grilled peach halves then crumble a bit of the goat cheese on each. Sprinkle each with the fresh lavender and basil chiffonade. Top with sunflower seeds or toasted cashews.