Escarole, Peach and Chèvre Salad: Seasonal Chef Recipe


Escarole has a slightly bitter taste, so combining it with a sweet and slightly acidic dressing, juicy sweet peaches and creamy goat cheese make this a brilliant summer salad. Click this link to see my full story about Escarole. 

Escarole, Peach and Goat Cheese Salad: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings

The colors and flavors of summer come together to make this a beautiful salad for lunch or dinner.


  • 2 large peaches
  • Extra virgin olive oil
  • Sherry Vinegar
  • Kosher salt
  • Ground black pepper
  • 1 large escarole bunch
  • 4-6 oz goat cheese, crumbled into big chunks
  • 1/4 cup marcona almonds roughly chopped, keep the pieces big
  • Croutons, optional


  1. Peel one of the peaches, remove the pit and place in a mini prep food processor. Take the second peach, remove the pit and slice into 12 wedges and set aside.
  2. Puree the first one until smooth. You should have about 1/2 cup.
  3. Add 2 tablespoons of oil, 2 teaspoons of sherry vinegar and 1/4 teaspoon each of salt and pepper. Process until smooth. Taste for seasoning and add a little more vinegar or salt to your liking. At this point you can place the dressing in a glass container and refrigerate until ready to use.
  4. Chop the escarole and rinse well with cold water. For the best results use a salad spinner if you have one.
  5. Add the escarole, peach wedges, goat cheese, almonds and croutons if using to a large bowl. Sprinkle with a little salt and pepper. Drizzle with the dressing and toss. Divide evenly between 4 plates and serve immediately.


This is a perfect make-ahead salad. Once you clean and spin the escarole greens wrap them loosely in a paper towel, then a thin produce bag, and in your refrigerator drawer. They will keep fresh for a few days. The same for the dressing, in a resealable glass jar. Serve right after you dress the salad as it will wilt slightly after the dressing hits the greens.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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