Description
This Fresh Peach Salad with Port Wine Vinaigrette combines juicy ripe peaches, peppery mixed greens, creamy goat cheese, and toasted nuts, all drizzled with a sweet and tangy port wine vinaigrette. It’s an elegant yet effortless dish perfect for late-summer dinners or brunch gatherings, balancing sweet, savory, and tangy flavors in every bite.
Ingredients
Salad:
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 2 ripe peaches, sliced or wedged
- ¼ cup crumbled goat cheese or feta
- ¼ cup toasted pecans or walnuts
- ¼ small red onion, thinly sliced
Port Wine Vinaigrette:
- ¼ cup ruby Port wine
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ⅓ cup olive oil
- Salt & fresh-cracked pepper to taste
Instructions
- Reduce the Port Wine: In a small saucepan, bring the Port wine to a gentle simmer over medium heat. Allow it to reduce by half, which should take about 5 minutes. Once reduced, remove from heat and let it cool slightly.
- Make the Vinaigrette: In a bowl, whisk together the reduced Port wine, balsamic vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and freshly cracked pepper until the mixture is smooth and emulsified.
- Prepare the Salad: In a large salad bowl, combine the mixed greens, sliced peaches, thinly sliced red onion, and toasted nuts.
- Toss with Dressing: Drizzle the port wine vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Add Cheese and Serve: Sprinkle the crumbled goat cheese or feta over the top of the salad and serve immediately to enjoy the fresh flavors.
Notes
- Use firm-ripe peaches for best texture; overly soft peaches can make the salad mushy.
- To make it vegan, omit the cheese or substitute with plant-based feta, and use maple syrup instead of honey in the vinaigrette.
- Add protein by incorporating grilled chicken or prosciutto, which pairs well with the other flavors.
- For a lighter dressing, replace half the olive oil with fresh orange juice for a bright, citrusy note.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Light Dinner
- Method: No-Cook
- Cuisine: American, Mediterranean-Inspired
