Tomato and Peach Salad With Whipped Goat Cheese
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
- Serves: 4 persons
- 2tablespoons extra-virgin olive oil
- 1tablespoon sherry vinegar
- 1tablespoon whole-grain mustard, preferably Maille brand
- ½teaspoon fresh lemon zest, plus 2 teaspoons juice
- Kosher salt and black pepper
- ¼small red onion, very thinly sliced
- 4ounces soft goat cheese or feta
- 6tablespoons heavy cream
- 2large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
- 2medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
- 1packed cup torn purslane, mâche or watercress (optional)
Step 1In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
Step 2Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
Step 3Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.