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Servings: 6


Cost per serving $3.25 view details


  1. 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.
  2. Preheat an oven to 375°F. Place the almonds on a baking sheet and toast in the oven until golden, 7 to 10 minutes. Cool and chop coarsely.
  3. 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.
  4. Cut the peach, nectarine, plums and apricots into 3/8-inch wedges.
  5. Bake until the goat cheese is warm in the center and bubbling around the edges, 4 to 6 minutes.
  6. 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 413g
Recipe makes 6 servings
Calories 1501  
Calories from Fat 1206 80%
Total Fat 134.56g 168%
Saturated Fat 18.64g 75%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 2388mg 100%
Potassium 354mg 10%
Total Carbs 57.41g 15%
Dietary Fiber 3.3g 11%
Sugars 24.6g 16%
Protein 10.74g 17%
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