My New Food Crush = Grilled Peach Salad with Goat Cheese and Blueberries

Grilled peach salad

Grilled peach salad 

Last year I started making grilled white nectarine/peach salads throughout the summer & fell in LOVE!  My food affair with this flavorful combo is still going strong, but I’ve added a new twist; not to dish last year’s layered yum, but you have to keep things fresh & exciting ~ lol.

This year I’m still making & sharing, but I’ve added fresh blueberries to the mix & instead of using a plain ol’ reduced balsamic, I have been using a blueberry infused balsamic for the reduction.  This salad, that was already good, is amazingly WAY better.  It’s never ceases to amaze me how a little tweak and a fresh look on anything in life, including food, can make a remarkable transformation.

 The picture to the left I recently made  in a large portion to share with my mom & her sisters (5 of them were together out of the 7), but below is a pic of how I make the salad when sharing with smaller more intimate group of friends or the hubs.
Grilled Peach Salad with Goat Cheese & Blueberries by Jodie Fitz
2 white Nectarines = 4 servings
Cinnamon (approx. a teaspoon)
1 cup fresh blueberries
1/2 cup Walnuts, finely chopped
Goat Cheese
Baby Romaine Leaf Mixsmall grilled peach salad
Blueberry infused Balsamic 
Non-stick Cooking Spray
Wash the blueberries and set aside.  Cut the nectarines in half. Remove the pits.
Generously add a coating of cinnamon to the cut half of each nectarine.
Spray the girl with non-stick cooking spray.  Grill the nectarines over low heat until they are warm, soft and have a nice golden grilled mark.
Place the warm nectarines on to a bed of baby romaine leaf mix. Place approximately 1 tablespoon of goat cheese in the center of each grilled nectarine. Sprinkle the salad with the chopped walnuts.
Top the salad off with a decorative and flavorful drizzle of Balsamic Reduction and serve.
Balsamic Reduction:  Pour one cup of balsamic vinegar into a sauce pan & cook it over low heat until it has reduced 50%.  Stir frequently throughout the process.  
Blueberry Infused Balsamic:  Almost all specialty oil/vinegar shops have a blueberry infused.  I happen to LOVE the products from Saratoga Olive Oil Company and do use their blueberry infused balsamic, which can be ordered.
This Recipe was Featured at:


20 Comments on “My New Food Crush = Grilled Peach Salad with Goat Cheese and Blueberries”

    1. THANK YOU – finally back & sharing recipes. Had to take a little break due to some personal reasons, but so thankful for you hosting each week. Look forward to visiting soon ~ jodie xo

    1. I hope you have a great summer when it rolls around your way :)…the cold winter will be here before we know it :(… have a great weekend!

  1. What a great combination for a summer salad! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

    1. Thanks for hosting – hope to be making the friday rounds now that September is finally here 🙂 Hope your summer was good…

  2. This recipe sounds marvelous – we may have to try it this weekend! I do appreciate you sharing with Home and Garden Thursday,

    1. I am so late in my summer responses this year, but wanted to THANK YOU for the feature & let you know I did add a link back to your site on this post. Hope your launch into September was good xo

  3. This looks fantastic! I love love love fresh peaches, but I’ve never tried grilling them. Very excited to try this. I featured this recipe on my blog, come check it out and join the Feature Friday Link Palooza again!

  4. THANK YOU for the awesome feature :)! I am so behind this summer in resounding, but did add a link back to this post! Hope you have an awesome September ~ jodie xo

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