The end of Summer is here. And with that sadly also the end of Peaches and Nectarines.
I have broken the promise I made to myself to make tons of peach recipes this summer, but I didn’t nearly make as many as I had planned originally. I’ve eaten tons of peaches obviously (and very grateful) but not as many recipes as I had hoped for. The summer has passed by so quickly that I’m almost freaking out about the peaches coming to an end.
Note to self: freeze some peaches before they’re all gone!
So before it’s too late here’s one salad that it fun, delicious and crunchy with feta cheese and juicy grilled Peaches. And so simple with just a few ingredients.
Since endive aka chicory can be a little bitter, what better way to compensate that than to add some juicy grilled stone fruit.
And then there’s the Boursin dressing, seriously a joy for life! And one that will go with anything, or even as a dip or over baked potatoes. I could keep going for a while.
Basically this salad covers it all, savoury, sweet, bitter, crunchy, acidic, juicy……YUM!
⏰ Prep time: 10 min.
🍲 Cooking time: 10 min
🍴 Serves : 4 as a side
FOR THE SALAD:
- 4 endive spears, gently cleaned
- 2 large peaches
- 4 oz. feta, cubed
- some parsley
- Boursin dressing
- chili flakes
- Cut off the bitter ends from the endive spears, pull off some leafs and leave them whole.
- Chop the remaining endive and arrange on a platter.
- Heat a griddle pan.
- Cut the peaches in half and remove the stone.
- Cut into wedges, about 4 to 8, depending on the size of the peach.
- I didn’t need to oil my peaches because I have a very good non stick griddle pan, but if you prefer, gently brush the peach wedges with a little olive oil.
- Place the wedges on the griddle pan and grill for 4 minutes approximately on each side. Do not turn or touch during cooking because the griddle stripes will mess up, just flip over once and that’s it. I do this with the tip of a knife.
- Place the warm peaches on the endive salad.
- Scatter over the feta cubes.
- Sprinkle over some parsley leaves.
- Sprinkle with some chili flakes
- Dress with the Boursin dressing just before serving.
INGREDIENTS BOURSIN DRESSING:
- 1/2 Cup cream cheese at room temperature
- 1/2 Cup Buttermilk
- 2 teaspoon lemon juice
- 1 tsp. honey
- 1 garlic clove, minced
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 2 teaspoon parsley, chopped
- 2 teaspoon chives, chopped
- 1 teaspoon dill, chopped
- 1 teaspoon basil, chopped
- 1 teaspoon savory, chopped (optional)
- black pepper
- In a bowl mix cream cheese and buttermilk until smooth.
- Peel and grate the garlic on a mandolin or crush. Add to the bowl.
- Then add the Worcestershire sauce, dry mustard, lemon juice, honey and herbs and mix with a small spoon.
- Add a little milk if it is to thick, you need to be able to pour the dressing.
- Season with salt and pepper.
- Place in the fridge and let the flavours develop.
……………..and remember to share with friends and family……………….