Peach & Plum Tomato Salad with Whipped Goat Cheese by Tanerxaydin

Ingredients

• 4 cup mixed greens (e.g., baby spinach, arugula)
• 100 g cherry tomatoes, halved
• 2-3 ripe peaches, sliced into wedges
• 100 g fresh goat cheese
• 2 tbsp skyr
• 1 tsp honey (for the whipped cheese)
• 3 slices ciabatta, diced into cubes
• 2 tbsp olive oil (for croutons)
• 1/2 tsp salt (for croutons, plus more for salad)
• 2 tbsp extra virgin olive oil (for dressing)
• 2 tbsp balsamic vinegar (for dressing)
• 2 tbsp water (for dressing)
• 1 tsp dijon mustard (for dressing)
• 1 tsp honey (for dressing)
• 1 tbsp fresh lemon juice (for dressing)
• 1/4 tsp salt (for dressing, adjust to taste)

Instructions

1. In a small bowl, whisk together the goat cheese, 1 tsp honey, and 2 tablespoons of Skyr until the mixture is smooth and creamy. If desired, fold in finely chopped fresh herbs like thyme or mint.
2. Dice the ciabatta into cubes. Heat 2 tablespoons of olive oil in a pan over medium heat and toast the ciabatta cubes for 5-7 minutes, stirring occasionally, until golden brown and crispy. Alternatively, bake the ciabatta cubes in a preheated oven at 180–200°C (350-400°F) for 5–7 minutes until crisp.
3. In a small bowl or jar, combine 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons water, 1 tsp Dijon mustard, 1 tsp honey, 1 tablespoon fresh lemon juice, and 1/4 tsp salt. Whisk vigorously or shake until the dressing is well emulsified.
4. In a large bowl, combine the mixed greens, halved cherry tomatoes, and peach wedges. Pour the prepared dressing over the salad and toss gently until all ingredients are well coated.
5. Just before serving, fold the warm toasted ciabatta croutons into the dressed salad
6. To serve, spread the whipped goat cheese onto individual serving plates or a large platter. Top with the dressed salad. Optionally, drizzle with balsamic glaze for an extra touch of flavor before serving.