Wether I like it or not (I don't) Fall is right around the corner in many parts of the world. Gladly, we still have a few more Summer months to go here in LA, but that doesn't change that Fall vibes are creeping in.

While I'm not a huge fan of the colder seasons, there are 2 things I love about Fall: Fashion (all that layering) and food. In the Summer, I'm all about lighter meals, fresh fruit, Mexican food and BBQ's. When comes Fall, I really don't mind indulging with bread, comfort food, earthy meals and decadent desserts.

Since it still feels like Summer here, but I still like acknowledging the arrival of Fall, I made this amazingly delicious early Fall goat cheese and peach salad. It's a salad (duh!), so it still feels like a summer dish, but the caramelized onions, warm peaches and toasted almonds really give it major Fall vibes. It's also super healthy and frankly, quite addictive. If you serve it to guests, I guarantee they will be super impressed, and possibly asking for the recipe!

So without further delay, here it is!



  • Arugula

  • 8 slices of prosciutto

  • Half a pack of fresh goat cheese

  • 1 peach

  • A handful of sliced almonds

  • Red onion (to taste)

  • 4 tbsp Balsamic vinegar

  • 4 tbsp Olive oil

  • Salt & Pepper (to taste)



This goat cheese and peach salad looks elaborate but it's actually pretty simple and quick to make. First, cover your serving platter with a layer of arugula. For 4 people, I use a little less than a full pack. Then, roughly shred the prosciutto slices in a few big pieces and sprinkle them on the arugula. Cut a bit of red onion in very fine slices - I usually use 3-4 slices per person. Cut the peach in thin slices, approximately half an inch thick. Throw the almonds in a pan, and roast them quickly, constantly moving them around so they don't burn. When they start browning a bit, take them out of the pan immediately, and leave them out to cool.

In the same pan, mix the olive oil and balsamic vinegar, and add the onion slices right away. Sprinkle with salt & pepper, and swirl them around for about a minute. Then, add the peaches and stir them in the sauce for about another minute, or until the onions are caramelized a bit.


Layer the peaches and caramelized onions on top of the prosciutto. Sprinkle little pieces of goat cheese on top. Finish off with the roasted almonds and the rest of the sauce in which you caramelized the onions and peaches. Serve immediately.

Et voila guys, you now have a stunning early Fall goat cheese and peach salad!

I hope you love it as much as I do, and I would love to know if you decide to make it! You can always DM me your pics on Instagram or post them and tag me in them, so I can see your recipes! Also, if you make this salad, tag it with #thbrecreated and I'll repost it for my peeps to see!

Hope you guys are having a fabulous Labor Day weekend!

Love, Jenny xx