Grilled Peaches with Baby Greens, Goat Cheese & Balsamic Glaze

Directions

To make the balsamic glaze:

Heat the balsamic vinegar and the thyme sprigs in a small sauce pan over medium-high heat.

Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes until the balsamic is reduced to ¼ cup and becomes syrupy.

Let cool for a few minutes.

Transfer into a small-squeezing bottle and set aside.

Meanwhile preheat the grill or your grilling-pan on medium heat.

Half and core the peaches.

Brush the peaches with the vegetable oil inside and outside.

Sprinkle some sea salt or table salt and freshly ground black pepper over the peaches.

Place the cut-side down on the grill or grilling-pan.

Let cook for about 3 minutes until the peaches start to release the juice, tender and firm.

Transfer the grilled peach halves onto a cutting board.

Slice each half into three slices. Set aside.

In a large bowl, mix together the mixed greens with olive oil until well coated.

Season with salt and freshly ground black pepper to taste.

Divide the salad among the serving plates.

Top with grilled peach slices and crumbled goat cheese.

Drizzle the balsamic glaze over the salad.

Serve and enjoy.