• 1 package LALA^® Queso Panela
• 1 tbsp minced fresh shallot
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp. white balsamic vinegar
• 3 fresh peaches, ripe, but still a bit firm
• 3 sprigs fresh basil, stemmed and torn into small pieces
• Salt and pepper, to taste

Heat grill to medium-high.

In a medium bowl, mix the minced shallot with a good pinch of salt. Let stand 5 minutes, then whisk in 2 tbsp olive oil and the white balsamic.

Cut the LALA® Queso Panela into ½” slices.

Halve and pit the peaches, then cut into thick wedges.

Toss the panela and peaches with 1 tbsp olive oil.

Grill the panela and peaches for 1 min per side, or until both have nice brown grill marks and are slightly softened.

Arrange the panela and peaches on a platter. Drizzle with balsamic shallot dressing and season with salt and pepper.