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Garden Greens with Grilled Peaches, Spicy Georgia Pecans & Chevre



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1 tsp. chili powder
1 tsp. ground cumin
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
4 tbsp. light olive oil
1 1/4 cups Georgia pecan halves
4 large peaches, firm and ripe (about 8 oz. each)
Vegetable oil cooking spray
8 cups mixed salad greens
2 tbsp. cider vinegar
6 oz. chevre (fresh goat cheese), crumbled


  1. 1
    In a small bowl, combine chili powder, cumin, 1/2 tsp. sugar, 1/4 tsp. salt and the cayenne; set aside. Heat 1 tbsp. olive oil in large skillet over medium heat. Add pecans and heat, stirring occasionally, until crisp about 5 minutes. Stir in spice mixture and mix to evenly coat pecans. Cook 2 minutes. Turn pecans out onto paper towel to cool. (Nuts can be prepared several days ahead and kept in an airtight container.)
  2. 2
    Heat grill to medium-low heat. Cut peaches lengthwise to make thick wedges. Coat grill rack with vegetable oil cooking spray. Grill peach wedges on one side 3 - 5 minutes or just until lightly browned and a bit tender. Remove to large plate.
  3. 3
    To serve, toss the salad greens with vinegar, the remaining 3 tbsp. oil, 1/2 tsp. sugar and 1/4 tsp. salt. Divide greens among serving plates; top each salad with several peach wedges. Divide spiced pecans and the chevre among salads and serve immediately.

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cuisines North & South American
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