Peached Pork, Arugula and Goat Cheese with Balsalmic Vinagrette

I had a few barrel aged peach beers that I wanted to create a meal around. I also wanted to try this recipe from Francis Mallmann‘s Seven Fires: Grilling the Argentine Way. And with peaches being in season, we had a bunch with our last allotment of our CSA.

I wrestled with what to serve it with the pork. I wanted something relatively simple. I saw this salad idea and figured that would work since there would already be grilled peaches. I decided to use goat cheese crumbles instead of the feta and skipped the pecans.

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The main reason for this meal was to pair with a bottle of the La Tache (Rum Barrel Aged with White Peaches) from The Ale Apothecary. We also had a bottle of Imperial Stone Bu from De Garde as well as a bottle of Pêche Mode from Double Mountain.

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