Peach and goat cheese salad

Serves 4
  • 4 peaches
  • 6 slices of bacon
  • 2*4½ oz goat cheese logs
  • ½ bunch basil
  • 2 garlic cloves
  • Mixed salad greens, such as radicchio, escarole, arugala, corn salad and frisee.
  • 6 tbs Crescendo olive oil

1. Peel the peaches and cut them into quarters.

2. In a pan, cook the bacon slices for two minutes, on both sides.

3. Wash the basil to prepare a pesto, processing with the garlic cloves and the Crescendo olive oil.

4. Cut each log of goat cheese into 6 slices.

5. To serve, arrange the salad greens on a serving dish season with half of the pesto, add the peaches, the bacon, and the goat cheese top with the rest of the dressing. Add salt and pepper to taste.