🥗 Grilled Peach & Reny Picot Camembert Summer Salad
A refreshing and elegant seasonal dish showcasing Reny Picot Camembert with grilled peaches, crisp greens, and a tangy mustard-honey dressing.
Ingredients (serves 4)
- Reny Picot Camembert, cut into 8–10 wedges at room temperature
- 4 ripe peaches, halved and stoned
- 1 Tbsp dark brown sugar + 1 Tbsp honey (to glaze peaches)
- 4 cups fresh baby spinach
- 1 cup sugar snap peas, trimmed and halved
- 1 small zucchini (courgette), sliced into ribbons
- Dressing:
- 2 Tbsp wholegrain mustard
- 1 Tbsp honey
- 2 Tbsp olive oil
- Salt & pepper, to taste
Instructions
- Prep the peaches: In a bowl, toss peach wedges with sugar and honey until coated.
- Grill: Heat a griddle or grill pan and sear each peach side 2‑3 minutes until caramelized lines form. Remove and set aside.
- Prepare veggies: Slice zucchini into ribbons; halve sugar snap peas.
- Whisk dressing: Combine mustard, honey, olive oil, salt, and pepper in a small jar—shake until emulsified.
- Build the salad: On a serving plate, layer spinach, zucchini ribbons, and snap peas. Arrange grilled peaches and Camembert wedges on top.
- Dress & serve: Drizzle the dressing over everything. Serve immediately, while the cheese is creamy and the peaches warm.
🌞 Why It Works for Summer
- Seasonal sweetness: Warm, slightly charred peaches add a smoky, juicy counterpoint to creamy Camembert.
- Textural contrast: Crisp greens and crunchy snaps meet melt‑in‑your‑mouth cheese.
- Rustic elegance: Simple to assemble yet visually striking—ideal for outdoor entertaining.
- No oven needed: Quick, fresh, and grill‑friendly—perfect for warm evenings.
🧀 About Reny Picot Camembert
Crafted with European cheesemaking heritage, Reny Picot Camembert is known for its lusciously creamy interior and delicate mushroom‑butter flavor—an ideal complement to grilled fruit and garden greens.


Reny Picot Featured on CBS Evening News