Jamie Oliver

Warm grilled peach and frisée salad with goat's cheese dressing

A totally killer combo

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Warm grilled peach and frisée salad with goat's cheese dressing

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    266
    13%
  • Fat
    24.6g
    35%
  • Saturates
    6g
    30%
  • Protein
    7.1g
    16%
  • Carbs
    4.3g
    2%
  • Sugar
    4.1g
    5%
  • Salt
    0.85g
    14%
  • Fibre
    1.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
recipe adapted from

Cook with Jamie

Nutrition per serving
  • Calories
    266
    13%
  • Fat
    24.6g
    35%
  • Saturates
    6g
    30%
  • Protein
    7.1g
    16%
  • Carbs
    4.3g
    2%
  • Sugar
    4.1g
    5%
  • Salt
    0.85g
    14%
  • Fibre
    1.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • For the dressing
  • 55 g crumbly goat's cheese
  • sea salt
  • freshly ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 tablespoon walnut oil
  • 20 g Parmesan cheese , freshly grated
  • For the peaches
  • 2 large ripe peaches , halved and stones removed
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 frisée or endive lettuces , dark outer leaves discarded, inner leaves washed and dried
  • Parmesan cheese , freshly grated
  • 1 small bunch fresh mint , smallest leaves picked
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Method

To make your dressing, put the goat’s cheese in a pestle and mortar with a little salt and pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.

Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!

PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.

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