Summer Salad of Grilled Tenderstem, Peaches and Goat's Cheese Recipe | Food Network UK

Ingredients

• 200g Tenderstem, stems cut in half
• 3 ripe peaches, stone removed and cut in quarters
• 1 tbsp olive oil
• 100g baby spinach leaves
• 150g goat's cheese log (we used Kidderton Ash), cut into 1cm slices
• Small bunch fresh basil, leaves picked and torn
• Freshly ground black pepper and sea salt
• 4 tbsp extra virgin olive oil
• 2 tbsp good quality balsamic vinegar
• Crusty ciabatta, cut into slices, to serve