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.