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Peaches and Goat Cheese Salad

I got this inspiration from a pinterest recipe for a dessert. It was grilled peaches with goat cheese drizzled in honey. I highly recommend you do this. It’s an amazing pairing. You just have to trust me on this.  This dessert inspired me to make this Peaches and Goat Cheese Salad which is so ridiculously easy, you must do this now while peaches are in season.  This makes a really nice simple lunch or dinner dish that will impress. This chicken salad is topped with peaches and goat cheese, drizzled in some good Extra virgin olive oil, and a balsamic reduction, sprinkled with fresh cracked pepper and Himalayan salt. Himalayan salt is not a must, but it’s a really nice finishing salt. Plus, it’s stacked with so many trace minerals that have been stripped from white salt. A balsamic reduction is one of those fancy terms you often see in nice restaurant.  I’m gonna tell you how to make it at home. This will be one of your favorite new ways to dress up a dish. It goes great on meats as well as veggies too. 
Peachy salad!
Peachy salad!
I always roast whole chickens, shred them, and package them in ziploc bags with enough for 4 and stash them in the freezer for quick, easy meals like this one. I picked up some beautiful greens at the Brainerd Farmer’s Market from Circle S Farm last week. And with my case of peaches from Watsonia Farms, this was a match made in food heaven! 
 You can store any excess balsamic reduction in the fridge. A little goes a long way. I also love drizzling balsamic reduction on veggies: asparagus, brussel sprouts, or zucchini. Experiment with your favorite veggies. It also goes nicely on top of a nice cut of steak with some goat cheese. Oh boy! I think I’m gonna have to do this soon. Bon appetite!
Ingredients
  1. Shredded chicken
  2. Salad greens
  3. 3 Juicy Peaches cut into slices
  4. 2-3 oz Plain Goat cheese (maybe more if you are a big fan of goat cheese…)
  5. 1/4 cup Balsamic vinegar
  6. 1/4 cup Evaporated Cane Sugar
  7. Extra virgin olive oil
  8. Salt and Pepper
Instructions
  1. Combine the balsamic vinegar and sugar in a small pan and turn on medium heat.
  2. Stir the mixture as it dissolves.
  3. As soon as it makes its first bubble, turn it down to low heat. You’ll want to let them simmer until it becomes looks like a thick syrup. This can take 20-30 mins. It’s a must that you do NOT let this burn so don’t try to speed this up by turning the heat up.
  4. Start putting your salad together. Salad greens on the bottom. Layer with chicken. Then some sliced peaches. Then sprinkle goat cheese on top.
  5. Enjoy a nice glass of white pinot grigio while the balsamic reduction is continuing to work its magic.
  6. Once the balsamic reduction resembles syrup, use a spoon to drizzle the reduction all over the salad. Then generously drizzle lots of extra virgin olive oil on top. Finish with some fresh cracked pepper and Himlayan salt.
Notes
  1. You can store any excess balsamic reduction in the fridge. A little goes a long way. I also love drizzling balsamic reduction on veggies: asparagus, brussel sprouts, or zucchini. Experiment with your favorite veggies.

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