This elegant stacked salad is the perfect complement to any summer meal. Take fresh grilled peaches and creamy goat cheese to the next level with a sprinkling of candied pecans and a generous drizzle of a maple-balsamic reduction. This restaurant-worthy dish makes for a flavourful and elegant side dish or starter.
Maple Balsamic Reduction
Use late-season freestone peaches, available in late-August and through September; they lift off the pit very easily, compared to the early-August clingstone variety.
In a pan, heat butter and 2 tbsp of maple syrup over medium heat, add in pecans and heat until maple syrup reduces and coats the nuts, about 5 minutes. Let cool.
In small saucepan, combine vinegar and ⅓ of a cup of maple syrup; heat over medium-high heat. Cook, stirring often until bubbling and slightly reduced, 5 to 7 minutes; set aside.
With paring knife, cut peaches in half, cutting around pit; twist and lift each half away from pit to separate. Slice each half in half to create four round slices. Place peaches in a bowl and toss with 2 tsp of the oil, salt and pepper. Grill over medium-high heat 2 minutes per side, or until grill-marked and peaches are warm, but still firm.
Cool peaches slightly. Divide a few leaves of mâche on a salad plate. Arrange one peach round over mâche. Top with 1 tsp of the goat cheese and some of the mâche. Repeat with remaining goat cheese, peach slices and greens. Drizzle with balsamic reduction, remaining olive oil and sprinkle with pecans. Serve.