Grilled Fig & Peach Salad with Goat Cheese
This simple salad celebrates both summer and fall flavors, highlighting the beauty of fresh figs and peaches while balancing nutty, tangy, and caramelized flavors.
Ingredients
- 3 tbsp unsalted butter
- 5 leaves sage
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ½ tsp chilli flakes
- 8 fresh figs, halved lengthwise
- 4 peaches, pitted and sliced
- ½ cup goat cheese, crumbled
- 100g (4 cups) watercress or arugula
- salt and black pepper
Instructions
- Preheat a non-stick skillet over medium heat. Add the butter and cook, whisking frequently, until lightly browned specks begin to form at the bottom of the pan and the butter starts to smell nutty.
- Add the sage leaves and cook for 1-2 minutes, until crisp. Remove the sage from the pan and set aside.
- Reduce the heat to low. Add the honey, apple cider vinegar, and chilli flakes to the brown butter. Stir to combine.
- Add the figs and peaches, cut-side down, and cook for 2-4 minutes, until caramelized and lightly browned. Turn off the heat.
- Arrange the watercress or arugula in a serving bowl. Top with the caramelized figs and peaches, then pour the brown butter mixture over the fruit and greens.
- Crumble the goat cheese over the top and finish with the crispy sage leaves. Season with salt and freshly ground black pepper. Serve immediately.