Stone Fruit Salad with Toasted Almonds
Serving Size: Serves 6
1 cup Brennan’s Cellars Riesling
1 Tablespoon white wine vinegar
1 Tablespoons Extra Virgin Olive Oil
1/4 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
3/4 cup pitted fresh cherries, halved
1/4 cup (2 ounces) crumbled goat cheese
2 Tablespoons sliced almonds, toasted
Adapted From: myrecipes.com
Serve as a side dish to grilled chicken or seafood.
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.