Peach salad with goat’s cheese, pecans and chile pequin

Anyone need a stove? Please, take mine and put me out of my misery. Even looking at it makes me break out in a sweat. These days, you’ll find me standing in front of an open freezer, eating ice cream out of the container. Classy, right?

We’re well and truly in the dog days of summer. It’s hot and steamy – the kind of days when it takes all the energy you can muster just to pop another ice cube into your gin & tonic. The idea of actually cooking something is absurd, laughable and down right sadistic.

And even if you could stomach a pot of boiling water, who wants a plate of hot pasta? Or how about a nice hot stew? No. Way.

Nope, what we want is something cool with no muss and no fuss. A slice of watermelon with a pinch of chile de arbol and flakes of sea salt. Gazpacho with a sneaky dash of habanero to jazz it up. Or how about slices of peach – sliced razor thin and perfectly ripe – with some crumbled goat’s cheese, pecans and an acidy vinaigrette and a generous sprinkle of chile pequin?

So please – take my stove. Just remember to return it in the Fall.

Serves 2-3

2 peaches, halved & sliced thinly

1-2 oz. goat’s cheese, crumbled

1 ½ Tbsp. chopped pecans

Chile pequin

Vinaigrette

2 Tbsp. white balsamic vinegar

2 Tbsp. olive oil

Salt

Pick a plate. A pretty plate. Arrange the peach slices with an artistic flourish. Remember, your eyes eat before your mouth does. Whisk together the vinegar and oil, taste and season with salt. Drizzle some over the peaches. Dot the goat’s cheese and pecans on top then wet them with a bit more vinaigrette. Sprinkle the chile pequin and serve, preferably in a cool place with a generous glass of rosé wine.

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