Grilled Peach and Asparagus Salad with Goat Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled Temecula Valley Chardonnay to complete the meal.

Ingredients

Yield: 4-6 Servings

• 4 ripe peaches, peeled and cut into wedges
• 1 bunch of asparagus, cut with the bottoms trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 1 red onion, peeled and quartered
• ½ cup (106g) extra virgin olive oil
• ¼ cup (60g) balsamic vinegar
• 1 teaspoon (5.69g) salt
• ½ teaspoon pepper (1.18g)

Garnish:

• ¼ cup (5g) shredded basil
• ½ cup soft (113 grams) goat cheese

Instructions

• Pre-heat barbecue to medium-high.
• In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
• Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
• Cook for 5 to 7 minutes, or until everything is softened and has a little char.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Note: This dish can be served warm or cold.

Wine Suggestions

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has aromas of green apple and sweet French oak.

Falkner Winery ~ 2021 Chardonnay – This wine has aromas of green apple, cinnamon, and Meyer Lemon flavors

Bella Vista Winery ~ 2021 Chardonnay – This wine has aromas of various fruits

Recipe and photo courtesy of the Wine Institute of California