Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the Pickled Shallots:

  • ⅓ cup white wine vinegar

  • 1 ½ Tbsp sugar

  • 1 ½ tsp Kosher salt

  • 2-3 shallots, thinly sliced

  • 1 serrano pepper, thinly sliced (optional)

For the Salad:

  • ½ cup Chèvre (soft goat cheese)

  • 1 lemon, zested

  • 1 (15 oz) can sliced California Cling Peaches, strained and pat dry

  • ¼ cup pickled shallots plus 1-2 tsp of pickling liquid

  • 6-8 basil leaves, roughly torn

  • 2 tsp extra virgin olive oil

  • ½ tsp flaky sea salt

  • Cracked pepper to taste


For the Pickled Shallots:

  1. Combine all ingredients, stirring until the sugar and salt have dissolved. Let the sliced shallots sit for at least 15 minutes in the pickling liquid before adding the shallots to the salad.

For the Salad:

  1. Slightly crumble the goat cheese into an S shape on a large platter. Have fun and be creative!

  2. Zest the cheese with about half of the lemon.

  3. Gently place cling peaches around the cheese.

  4. Top with pickled shallots and basil.

  5. Drizzle with olive oil and some of the pickling liquid.

  6. Zest remaining lemon directly over the salad.

  7. Season with flake salt and fresh cracked pepper.

Makes 4 to 6 servings