This peach salad is a perfect summer dish combining peaches' floral sweetness with savory, roasted hazelnuts, vinaigrette and goat cheese.
Cut the peaches in half, and remove the pit. Add the peaches to a bowl and toss them with olive oil.
Preheat the pan to 400°F/ 205°C (high), then add the peaches cut side down and cook for 2-3 minutes or until some color begins to show on the edges.
Transfer the peaches to a serving plate face up.
Lower the temperature to 290°F/ 145°C (medium). Add the olive oil and chopped hazelnuts and cook for 30 seconds.
Add the remainign ingredients and cook for 1-2 minutes making sure the ingredients are well incorporated.
Turn off the heat and spoon the warm vinaigrette over the peaches. Sprinkle with salt, then top with crumbled goat cheese and mint. Drizzle with olive oil and serve immediately.
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