Roasted Peach & Goat Cheese Caprese

Roasted Peach & Goat Cheese Caprese

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1 pint cherry tomatoes, quartered - Bernhardts Farm

• 3-4 peaches, sliced - Lightsey Farms

• 1 cup loosely packed basil leaves, stems removed - Bouldin Food Forest

• “June’s Joy” goat cheese - Pure Luck

• 1 head romaine - Vermillion Farms

Other Ingredients:

• 2 tbsp olive oil 

• 1 tbsp honey

• 1 tbsp red wine or apple cider vinegar 

• Salt to taste

Directions:

1. Prep the Grill or Pan: Heat a large shallow pan or grill plate over low heat.

2. Grill the Peaches (and Romaine, optional) for 1–2 minutes on each side until lightly browned. Set grilled items aside and reserve any juices from the pan for the dressing.

3. Roughly chop the romaine, and add to a bowl with the romaine, basil leaves, and quartered tomatoes.

4. Make the Dressing : In a small bowl, whisk together the reserved peach juice, 1 tbsp honey, 2 tbsp apple cider vinegar, and a pinch of salt.

5. Assemble the Salad Add the grilled peaches to the salad base. Next, Drizzle the dressing over everything and toss gently to combine.

6. Top: Crumble or spoon goat cheese over the top. Serve immediately and enjoy!