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Stone Fruit Salad with Toasted Almonds

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Serves 6 » Adapted from MyRecipe.com

Serve as a side dish to grilled chicken or seafood.

Ingredients:
    1 cup Brennan’s Cellars Riesling or other sweet white wine
    1 tablespoon white wine vinegar
    1 tablespoon Brennan’s Extra Virgin Olive Oil
    ¼ teaspoon salt
    1/8 teaspoon black pepper
    8 cups mixed salad greens
    3 plums, sliced
    3 peaches, peeled and sliced
    2 nectarines, peeled and sliced
    ¾ cup pitted fresh cherries, halved
    ¼ cup (2 ounces) crumbled goat cheese
    2 tablespoons sliced almonds, toasted


Preparation:

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.