TOASTED GOAT CHEESE AND STONE FRUIT SALAD Recipe

Name: TOASTED GOAT CHEESE AND STONE FRUIT SALAD Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1 cup Late Harvest Riesling; 1 tablespoon white wine vinegar; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 1/2 cup almonds; A 1/2 cup extra virgin olive oil; 6 small round discs fresh goat cheese, about 1 ounce each; 2 cups panko; 1 ripe nectarine; 1 ripe plum; 1 ripe apricot; 1/2 cup pitted cherries; 6 cups mixed salad greens

Servings: persons

Dressing:
1 cup Late Harvest Riesling
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup almonds
A 1/2 cup extra virgin olive oil
6 small round discs fresh goat cheese, about 1 ounce each
2 cups panko
1 ripe nectarine
1 ripe plum
1 ripe apricot
1/2 cup pitted cherries
6 cups mixed salad greens

1
Place the wine in a saucepan over high heat and reduce until 2 tablespoons remain.
2
Pour the reduced wine into a small bowl.
3
Add the vinegar and olive oil.
4
Whisk together.
5
Season to taste with salt and pepper.
6
Preheat an oven to 375A degrees F. Place the almonds on a baking sheet and toast in the oven until golden, 7 to 10 minutes.
7
Cool and chop coarsely.
8
Pour the oil over the goat cheese rounds and coat all sides of the goat cheese with the oil.
9
Season the panko with salt and pepper.
10
Remove the goat cheese from the oil and coat with panko.
11
Place on a baking sheet and set in the refrigerator.
12
Cut the peach, nectarine, plums and apricots into 3/8-inch wedges.
13
Bake until the goat cheese is warm in the center and bubbling around the edges, 4 to 6 minutes.
14
Toss most of the vinaigrette with the greens and the remainder in a separate bowl with the stone fruit.
15
Arrange the greens on the salad plate, top with the stone fruit and place the cheese tucked in on the side.
16
Sprinkle with almonds and serve immediately.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dressing:, 1 cup Late Harvest Riesling, 1 tablespoon white wine vinegar, 3 tablespoons extra virgin olive oil, and more.

Yes, TOASTED GOAT CHEESE AND STONE FRUIT SALAD Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!