Spinach, goats cheese and peaches glazed in a balsamic reduction

This is a great summer salad. If you’re fishing for compliments I guarantee that everyone at your next dinner party will tell you how good this is. I tested it again for a birthday party last night and it never fails.

Preparation time
Cooking time


  • 4 cups baby spinach
  • ¼ cup balsamic vinegar
  • 4 peaches or nectarines
  • 3 tbsp olive oil
  • 1 small garlic clove, minced
  • ¼ tsp of salt
  • ¼ tsp of salt freshly ground black pepper
  • 1/2 to 3/4 cup goat cheese, about a 150g

In a small pan bring the balsamic vinegar to a boil and simmer for 1-5 minutes until the vinegar thickens. Leave it on the stove to cool.

Peal the peaches and chop into small chunks. Put the peaches into a bowl and pour the vinegar over the peaches. Leave it sit for 1/2 hour or so until the vinegar has mixed with the peach juices.

In a seperate dish mix the garlic, olive oil, salt and pepper and whisk together. Add all of the ingredients to a large mixing bowl and toss them. Serve.

If you want to be fancy, just toss together the spinach and the olive oil mixture. Plate the spinach and then crumble the goats cheese on top. Spoon the peaches on top of both and spoon on some of the juices.


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