Stone Fruit Salad with Toasted Almonds
jenni
A perfect, fresh summer salad for when stone fruits are ripe and in season.
ingredients
- 1 cup riesling or other sweet white wine
- 1 TBSP white wine vinegar
- 1 TBSP almond oil or olive oil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 8 cups mixed salad greens
- 3 plums, sliced
- 2 peaches, peeled and sliced
- 2 nectarines, peeled and sliced
- 2 apricots, peeled and sliced
- 3/4 cup pitted fresh cherries, halved
- 1/4 cup (2 ounces) crumbled goat cheese
- 2 TBSP sliced almonds, lightly toasted
directions
- 1
Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt and pepper.
- 2
To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.
notes
Almond oil adds subtle nutty flavor to the dressing. You can use olive oil if you prefer.
Source: Mom's Salads
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