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Grilled peach salad.Danielle Matar/The Globe and Mail

After a solid month of rib-eyes, guac and prosecco, everyone's ready to dial back the indulgence. Lucy Waverman tapped top-drawer spa chefs for their best low-cal, high-impact dish.

By chef Kyle Nottingham at Canyon Ranch in Lenox, Mass.

"I use local ingredients, which retain all their nutrients, and cook them as little as possible. Seasoning is also very important. I use sea salt and pepper, herbs and spices – but only in moderation. Let the ingredients shine and that will give the dishes their rich flavours."

Servings: 4

Ready Time: 40 minutes

Pistachio butter

½ cup toasted pistachios

3 tablespoons olive oil

Salt and freshly ground pepper

Herbed goat cheese

¼ cup local goat cheese

1 tablespoon minced fresh thyme

1 tablespoon minced chives

Salt and freshly ground pepper

Salad

2 peaches, halved and pitted

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

3 cups local baby greens

2 teaspoons extra-virgin olive oil

Fresh-squeezed juice from half a lemon

1 sprig of chocolate (or other) mint, torn into pieces

Garnish

A few drops aged balsamic vinegar and extra-virgin olive oil

Fleur de sel to taste

Method

Blend ingredients for pistachio butter until they are the consistency of almond butter, scraping down the blender as needed. Add more oil only if the mixture is chunky. Reserve.

Mix goat cheese with thyme and chives. Season with salt and pepper. Reserve.

Preheat grill to high. Brush peaches with oil and season with salt and pepper. Place flesh side down on grill and char until you have nice grill marks, about 3 to 4 minutes. Remove from grill and cool.

Smear 2 teaspoons of pistachio butter across each serving plate. Cut peach halves in thirds so you have 12 peach segments. Lay 3 per plate across the pistachio butter.

Toss greens lightly with 2 teaspoons of extra-virgin olive oil, lemon juice and chocolate mint. Season with salt and pepper.

Scatter dressed greens over peaches. With 2 spoons make an oval shape of herbed goat cheese and place alongside the greens. Garnish with a circle of aged balsamic vinegar, extra-virgin olive oil and a pinch of fleur de sel.

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