Grilled Ham Salad With Peaches And Goat Cheese

One of the gifts I received for Mother’s Day this year was a subscription to Food Network Magazine. That’s where I discovered this recipe for a Grilled Ham Salad With Peaches and Goat Cheese.Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

I was thumbing through the September 2014 issue that was delivered to our home recently and saw the recipe for this salad. I was mildly interested (i.e. it got my attention), because it sounded so different from other salads I’ve made before.

Well, my curiosity got the best of me and I ended up making this salad for dinner for my husband and myself a couple of nights ago. Even as I was making it, I truthfully wasn’t sure we would like it… but guess what? We both LOVED it! It was WAY better than I thought it would be, and THAT was a great surprise!

It was a filling entree for dinner. You’ve got your meat (ham), dairy (creamy goat cheese), peaches (fruit), and lots of lettuce (veggies). How could you NOT love a salad like this? I only tweaked the recipe just a bit. Quick to throw together, easy on the eyes, and completely delicious! I hope you will give this delicious salad a try…

Recipe Adapted From: Food Network Magazine, September 2014 issue, pg. 82

Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

Ready to eat…YUM!

Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

Grilled Ham Salad With Peaches And Goat Cheese
Prep time
Cook time
Total time
This delicious salad with ham, fresh peaches and goat cheese is filling enough to be an entree.
As Prepared By:
Recipe type: Salad
Serves: 4
  • ½ cup pecans, chopped
  • ⅓ cup olive oil (plus more for grill)
  • 2 - 1 inch thick slices ham (approx. 7 oz. each)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1½ Tablespoons Chives, chopped
  • ½ Tablespoon Tarragon (I used dried)
  • 1 shallot, finely minced
  • 3 fresh peaches, peeled, pitted, and sliced into ½ inch wedges
  • 8 cups fresh mesculun greens (5 ounce pkg.)
  • Salt and freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  1. Preheat a grill to medium heat. (I used an indoor grill to prepare the ham)
  2. Lightly toast the chopped pecans over medium high heat in a dry skillet. Stir pecans occasionally, until toasted (about 5-6 minutes). Be careful to not let them burn. Set pecans aside to cool.
  3. Brush (lightly) the grill with olive oil. Place the ham slices on the grill; heat through (about 2-3 minutes per side). Remove the ham when heated through; set aside to cool, then slice into ½ inch strips.
  4. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, herbs and shallot.
  5. Slowly whisk the olive oil into the mixture; Mix until emulsified.
  6. Place salad greens, pecans, ham, and peaches in salad bowl. Add the salad dressing and GENTLY toss.
  7. Season with salt and pepper to taste.
  8. Place salad onto serving plates, and top with crumbled goat cheese.
  9. Serve and enjoy!
**Original recipe uses 2 Tablespoons of sherry vinegar or white balsamic vinegar (instead of the regular balsamic vinegar I used).**



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