Lunch: Stone Fruit Salad with Toasted Almonds Recipe | Myrecipes

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

Ingredients

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

Instructions

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.

Add a review for Stone Fruit Salad with Toasted Almonds Recipe | Myrecipes