During the summer, simplicity is my call-word in the kitchen. I don’t want to do anything too fussy or complicated – it’s too hot and the flavors are too amazing right now. You barely have to do anything to produce during the summer – just a bit of salt and olive oil will do!  Chevoo is such a delicious, simple idea: goat cheese in jars of infused olive oil. There are plenty to choose from, but for this recipe I thought the Rosemary and Sea Salt one would be particularly good with yellow peaches. The combination of the bright, creamy chevre against the juicy peaches and bitter greens is such a wonderful combination. It practically explodes off your palette. Plus, it’s five ingredients and so simple to make. If you don’t feel like grilling, this recipe is also delicious with raw peaches and radicchio.


NOTE: For 2

1 Jar Chevoo (I used Rosemary and Sea Salt)

1 peach, halved

1 small head of radicchio, halved

2 handfuls arugula

2 tablespoons balsamic vinegar


Heat your grill to high heat. Open the jar of Chevoo and using a brush, dip it in the olive oil and then brush the peach and radicchio halves. Put them face side down on the grill, and grill for about 1 minute, or until dark marks are made. Take off the grill and slice the peaches, and cut the radicchio into ribbons.

Remove the chevre cubes from the jar and halve. In the jar, add about 2 tablespoons of balsamic vinegar to the remaining olive oil. Shake vigorously to make your vinaigrette.

Combine all of the ingredients in a bowl and toss together with a few tablespoons of dressing. Serve and enjoy!