Pickled Peach and Goat Cheese Salad Recipe
Ham, cheese and pickles make for a classic salad, and this pickled peach and goat cheese salad is joined by some great ham and walnuts for a delicious and innovative light treat!
Servings 2 Servings
Calories 690kcal
Ingredients
- 125 ml White Wine Vinegar ½ Cup
- 65 g Sugar ⅓ Cup
- 1 teaspoon Salt
- 1 Peach
- 1 Small Red Onion 75g
- 2 tablespoon Olive Oil (plus extra to toast the bread)
- 2 tablespoon Peach Juice
- 1 tablespoon Apple Cider Vinegar
- ¼ teaspoon Coarse Sea Salt
- 75 g Aged Goats Cheese ⅔ Cup
- 75 g Parma Ham 2½oz
- 30 g Shelled Walnuts ⅓ Cup
- 1 Handful Rocket (arugula)
- 4 Slices Ciabatta Bread
- Coarse Sea Salt (to taste)
Instructions
- Place the sugar, salt and white wine vinegar in a 15cm or 6" saucepan, then heat over a medium heat until the sugar has dissolved.
- Whilst the pickling liquid is heating up, split the peach in half and remove the stone, then cut it into 16 wedges.
- Cut the red onion in half, then peel it and cut it into half-moon shapes as finely as you can.
- Place the peaches and onions in a shallow bowl in a single layer, pour over the pickling liquid and allow to steep for 10 minutes.
- Prepare the dressing by mixing together the olive oil, peach juice, apple cider vinegar, and salt to taste and set aside.
- Crumble the goat cheese.
- Tear the ham into ribbons.
- Roughly chop the walnuts.
- Brush the bread with a little olive oil and sear in a griddle pan to get a little colour.
- Remove the pickles from the bowl and discard the pickling liquid.
- Dress the arugula with a little of the dressing, arrange on the plate with the rest of the ingredients and drizzle over more dressing.
Nutrition
Serving: 1 | Calories: 690kcal | Carbohydrates: 47g | Protein: 40g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 26g | Cholesterol: 85mg | Sodium: 1804mg | Fiber: 4g | Sugar: 16g
