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Goat cheese and peach salad with herb vinaigrette

Written by FDM

Autumn season is here yet the temperatures in Morocco don’t seem to lower down any time soon, so salads still pass as a convenient dish especially if there are fruits in it. 


(serves 4)
1 cheese lump goat refined
4 very firm peaches
16 thin slices of salami
romaine salad
chopped and lightly toasted almonds
Vinaigrette herbs :
1 tablespoon of mustard
Juice of half a lemon
4 tbsp
tablespoons of olive oil 1 tsp
of chopped chives 1 tsp of chopped parsley
1 tsp of chopped cilantro
Salt and pepper


Cut the peaches into slices and poach them for one minute in boiling water. Immerse them in ice water and drain.

Wash the salad leaves. Cut the cheese into slices. Place the salad at the bottom of the dish, cover it with cheese sprinkled with almonds. Add the salami and peach.

For the dressing: Mix the mustard, lemon juice, and oil well. Season with salt and pepper. Add the herbs at the last moment.

Recipe by Amal Miel&Safran chef.