Fruit and cheese are a classic pairing. Here, peaches and panela cheese, a semi-soft, mild and squeaky Mexican cheese, are seared in a hot skillet to caramelize the peaches and give the cheese a golden, crisp crust around the edges while the inside softens. Tossed in a spicy sweet dressing and plenty of fresh basil, this salad is a savory and sweet celebration of summer.
Serve it as is or bulk it up with baby greens like arugula, spinach, kale or a mix. Keep going and top it with something crunchy like toasted pecans or pepitas. It's best to use peaches that are a touch underripe here, not juicy ones that dribble down your chin when you bite into them.
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