Snag This Recipe — NOW! Roasted Peaches with Warm Hazelnut Vinaigrette & Goat Cheese

Take your peaches to another level. Our Labor Day menu includes this mouthwatering recipe — Roasted Peaches with a warm hazelnut vinaigrette and topped with goat cheese and thinly sliced mint. You know that sounds good…So that means click NOW to snag the recipe and share with your friends who would love just as much as you.


For the peaches

4 peaches, halved and pits removed

2 Tablespoons of extra virgin olive oil

For the vinaigrette

1 cup hazelnuts, toasted, lightly chopped

1/4 cup extra virgin olive oil

1 Tablespoon lemon juice

Zest of 1 lemon

2 Tablespoons of red wine vinegar

2 Tablespoons of honey

For the topping

1/2 cup goat cheese, crumbled

6 each mint leaves, thinly sliced

1 pinch sea salt (or other crunchy finishing salt)

1 Tablespoon extra virgin olive oil — to drizzle over top at end

How To.

In a large mixing bowl, toss the peaches in extra virgin olive oil

Heat a large saute pan(or your grill) over high

Once hot, char the peaches face down for 2.5-3 minutes, or until charred completely.

Gently remove the peaches from the pan or grill and place on a platter face up. Sprinkle sea salt over top of all peaches.

In a large sauté pan, add extra virgin olive oil and hazelnuts and warm over low-medium heat for 1 minute.

Add lemon juice, red wine vinegar, lemon zest, and honey and continue to warm for 30 more seconds. Stir to combine.

Spoon vinaigrette over roasted peaches.

Top with crumbled goat cheese and thinly sliced mint leaves.