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Categories:
dressing late-harvest riesling white wine vinegar extra-virgin olive oil salt almonds extra-virgin olive oil goat cheese panko nectarine plum apricot cherries mixed salad greens
Viewed: 23 - Published at: 3 months agoIngredients
- 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
Method
- Place the wine in a saucepan over high heat and reduce until 2 tablespoons remain.
- Pour the reduced wine into a small bowl.
- Add the vinegar and olive oil.
- Whisk together.
- Season to taste with salt and pepper.
- 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.
- Cool and chop coarsely.
- Pour the oil over the goat cheese rounds and coat all sides of the goat cheese with the oil.
- Season the panko with salt and pepper.
- Remove the goat cheese from the oil and coat with panko.
- Place on a baking sheet and set in the refrigerator.
- Cut the peach, nectarine, plums and apricots into 3/8-inch wedges.
- Bake until the goat cheese is warm in the center and bubbling around the edges, 4 to 6 minutes.
- Toss most of the vinaigrette with the greens and the remainder in a separate bowl with the stone fruit.
- Arrange the greens on the salad plate, top with the stone fruit and place the cheese tucked in on the side.
- Sprinkle with almonds and serve immediately.
