• 30 to 45 minutes
  • Serves 2 to 4

This is a simple recipe to pull out when peaches are in season. There is a little spice in the vinaigrette, but it gets mellowed out by the cheese and the sweetness of the peaches.” – Kent Domas, Local Foods (Tanglewood)



Jalapeño Champagne Vinaigrette

  • 1 cup jalapeño jelly
  • 1 cup champagne vinegar
  • 3 Tbsp shallots, diced
  • 2 Tbsp jalapeño (seeds removed)
  • 1 Tbsp Sambal (or any other hot sauce)
  • 3 cups olive oil
  • salt and pepper (to taste)


  • 2–4 slices thick cut sourdough or ciabatta (or any crusty bread good for grilling)
  • 2–4 peaches (depending on size); halved and pitts removed
  • 1/2 cup goat cheese (Pure Luck from Dairy Maids is a favorite)
  • 2 cups arugula, or other spicy bitter green
  • 1/2 cup pecans, toasted and chopped
  • jalapeño champagne vinaigrette (above)
  • mint leaves, torn
  • basil leaves, torn



  1.  Combine first 5 ingredients, then drizzle and whisk in olive oil.


  1. Brush peach halves with olive oil, season with salt and pepper, and place on the grill until charred and warmed through.
  2. Lightly brush bread slices with olive oil and grill till crusty.
  3. Remove peaches and bread from the grill.
  4. Brush bread with a schmear of goat cheese; slice peaches and arrange on top of the goat cheese.
  5. Dress arugula and torn herbs with dressing, and place on top of peaches. Sprinkle with toasted pecans and drizzle with extra dressing.

Note from the Chef: You can substitute burrata for goat cheese if necessary. Another nice addition is slices of good prosciutto or speck.

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