Serves 2
45 min
Grilled Peach Salad with Cashew Herb Cheese
Recipe GLPRd659df4d8481a0
A vibrant warm and cool salad featuring juicy grilled peaches over fresh mixed greens and spinach, topped with creamy cashew herb cheese and roasted almonds, finished with a drizzle of balsamic vinaigrette. The grilled peaches caramelize slightly while maintaining their natural sweetness, creating a perfect contrast with the tangy cheese and earthy greens.
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Ingredients
1 cup raw cashews, soaked for at least 8 hours and drained
1 Juice of 1 lemon
2 tablespoons fresh basil leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
Salt to taste
Reserved soaking water from cashews (approximately 1/4 to 1/2 cup)
2 medium peaches, halved and cut into thin slices
1 tablespoon sunflower oil or neutral cooking oil, for grilling
3 cups mixed salad greens
1 cup fresh spinach
1/2 cup roasted almonds
Balsamic vinaigrette, for serving
Directions
Make the cashew herb cheese. Drain the soaked cashews well, reserving the soaking water. Transfer the drained cashews to a food processor.
Add the juice of the lemon to the cashews and pulse until a thick puree forms.
Gradually add reserved soaking water, about a tablespoon at a time, pulsing between additions until the cheese reaches a thick, creamy, spreadable consistency.
Add the fresh basil, oregano, thyme, and salt to taste. Pulse until the herbs are evenly distributed throughout the cheese. Taste and adjust salt as needed. Set aside or refrigerate for up to several hours.
Heat a grill pan or griddle over medium heat and lightly brush with sunflower oil.
Arrange the peach slices on their sides on the hot grill pan. Cook for approximately 5 minutes until light grill marks form and the peaches begin to soften.
Gently flip the peach slices and cook for another 5 minutes until both sides are lightly caramelized and tender.
In a large bowl, combine the mixed greens and spinach. Divide between two serving plates.
Top each greens mixture with warm grilled peach slices, then sprinkle with roasted almonds.
Place a generous dollop of cashew herb cheese in the center of each salad. Drizzle with balsamic vinaigrette and serve immediately.
