Share by email 
Share on Facebook 
Share on Linkedin 
Share on X 
Share on WhatsApp 
New
Gourmet goat cheese and peach salad
Go to preparation
Preparation 20 min
Cooking 5 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
- 2 packs Soignon Goat Cheese Medallions Plain 100g.
- 1 bag of mesclun salad
- 1 yellow peach
- 1 slice of sandwich bread
- 2 tbsp pecans
- 4 tbsp olive oil
- 3 tbsp lemon juice
Salt and pepper
Steps in the recipe
Keep my screen on
Step 1
Cube the slice of bread and brown the cubes in a pan with a little fat to make croutons.
Step 2
Brown the Soignon fresh goat cheese medallions according to the directions on the package.
Step 3
Wash the peach and cut it into thin wedges.
Step 4
Put the salad in a salad bowl.
Step 5
Place the peach wedges in the center in a rosette shape.
Step 6
Place the goat medallions around the peach slices and sprinkle with pecans and croutons.
Step 7
Mix the oil with the lemon juice separately. Season with salt and pepper and drizzle over the salad right before eating.
Your opinion matters!
Our latest articles
About goat cheese
A history of goat cheese
Journey through more than 10,000 years of goat cheese history, stopping at these key dates, from the very beginning to the present day!
Goat milk journey
Origins of Soignon's Milk
The first important thing that goes into delicious Soignon products is our farmers’ passion for what they do. Then add good milk from our goats, along with a dash of our employees’ expertise and commitment, and that’s the recipe for our much-loved goat cheeses and yogurts! We will show you exactly the route our goat milk takes, from our farms to your table. Let us show you the way!
Our tasting tips
What if goat cheese made its way onto your brunch menu?
A Sunday special and holiday favorite that is increasingly on-trend, brunch combines breakfast and lunch into a single delicious and sociable meal to enjoy with family or friends. Why wouldn’t brunch give top billing to goat cheese? Check out the following recipe ideas to enjoy goat milk in all its forms at your next brunch!