Stone Fruit Salad with Toasted Almonds, Goat Cheese, & Peach Vinaigrette
This salad includes fruits such as fresh cherries, peaches, mangoes, plums, and nectarines. Don’t worry if you can’t find all the fruits included in the ingredients list—the salad will taste great even if you only use one or two of them. Use whatever stone fruits you can find that are ripe, sweet, and delicious.
3cupsarugula or frisee salad greensor any salad greens you prefer, washed and dried
¼cupsliced almondstoasted
2Tbspblack and white sesame seedstoasted
3Tbspfresh mintfinely sliced
6ozlog of soft goat cheesebroken into crumbles
A drizzle of honeyas garnish
Salt & freshly-ground black pepper
Instructions
For the peach vinaigrette, combine the peach vinaigrette ingredients and allow to sit for 30 minutes.
Season with salt and freshly-ground black pepper to taste.
If you prefer a slightly sweeter vinaigrette, increase the quantity of honey.
For the salad components, prepare all of the stone fruits you have collected.
Wash and drain your salad greens of choice.
Reserve salad greens on paper towels for salad assembly later.
Toast your almonds and sesame seeds separately.
When ready to serve, combine the stone fruits, salad greens, almonds, and sesame seeds with some of the peach vinaigrette and gently mix in the finely-sliced fresh mint leaves.
Season the mixture with salt and freshly-ground black pepper to taste.
Add more vinaigrette if desired.
Serve the salad in bowls, garnished with the crumbled soft goat cheese and a drizzle of honey.
Notes
If making the salad in advance, store the individual ingredients and vinaigrette separately. Allow the vinaigrette to come to room temperature before stirring and serving. Combine all ingredients right before serving.