Wednesday, June 30, 2010

Stone Fruit Salad with Toasted Almonds

Submitted my Melinda Mosely from Cooking Light

Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.

Yield: 6 servings (serving size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds)
1 cup riesling or other sweet white wine
1 tablespoon white wine vinegar
1 tablespoon almond oil
1/4 teaspoon salt
1/8 teaspoon 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 tablespoons sliced almonds, toasted
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.

To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.

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