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Mike Ryan’s Goat Cheese Dip with Peach Salad
Ingredients
Instructions
Step 1
In a large bowl, add the goat cheese, rosemary, milk, lemon juice and zest, salt, and pepper to taste. Use a hand mixer to whip the ingredients together for 2–3 minutes, until the cheese is noticeably smoother. You can also use a blender or food processor. Adjust with more milk as needed to reach your desired texture. Place in the fridge to chill.
Step 2
To make your pickled onions, cut the onions into poles. In a saucepan, combine the water, vinegar, salt, sugar, and peppercorns. Bring to a light boil until the salt and sugar dissolve. Let the liquid cool for 10 minutes, then pour it over the chopped onions in a heat-safe container. Once cooled, store in the fridge for up to three weeks.
Step 3
Prepare your peaches for grilling by slicing them and lightly brush both sides with olive oil. Season your grill (or grill pan) with olive oil as well. When the grill reaches about 450°F (high heat), grill each side of the peaches for 90 seconds.
Step 4
For the vinaigrette, whisk together olive oil, balsamic vinegar, chili flakes, lemon juice, salt and pepper until emulsified. Lightly toss the grilled peaches, chopped cucumber, and mint in the vinaigrette.
Step 5
Place a large dollop of the goat cheese dip in a medium-sized shallow bowl. Use a spoon to create a crater in the center and fill it with the peach salad.
Step 6
Top with extra mint, pickled onions, and a drizzle of honey. Serve with warm, toasted bread and enjoy!
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