Goat Cheese

Concepts

Goat Cheese eCookbook

Chicken in the Clouds Ciabatta

The G.O.A.T. Margherita

Sage & Brown Butter Squash

Herbed Zucchini Rollatini

Perfectly Peachy Salad

President® Crumbled Goat Cheese and Spinach Frittata

Make It: Spring Cheese Plate

Make It: Summer Cheese Plate

Make It: Autumn Cheese Plate

Make It: European Cheese Plate

Make It: Dessert Cheese Plate

Make It: Holiday Cheese Plate

4 cups	Spring salad mix
4 oz.	Prosciutto, sliced into shreds
½ cup	Pine nuts, toasted
½ cup	Sweet onion, sliced thin
8 oz.	Président Goat Cheese, crumbled

FOR THE PEACHES

1 lb.	Peaches, cut in half with pits removed
¼ cup	Extra virgin olive oil
	Salt and freshly ground pepper to taste

FOR THE VINAIGRETTE

3 tbsp.	White balsamic vinegar
1 tbsp.	Mike’s Hot Honey® (or other hot honey)
¾ cup	Extra virgin olive oil
	Salt and freshly ground pepper to taste

FOR THE PEACHES

Preheat grill to high heat.
Toss the peaches with oil, and salt and pepper to taste.
Grill peach halves (cut side down) on high for about 5 minutes, turning once, until well-marked and tender.
Reserve peaches and let cool.

FOR THE VINAIGRETTE

Mix vinegar, hot honey, and olive oil together. Adjust seasoning with salt and pepper.

ASSEMBLY

Toss the spring mix with the vinaigrette. Garnish with peaches, prosciutto, toasted pine nuts, sweet onion, and Goat Cheese crumbles.

EXPERT TIP

Blend Goat Cheese, herbs, and garlic powder together. Adjust seasoning with salt and pepper.

Select Cheese