Stone Fruit Salad with Toasted Almonds

This was delicious! What a great way to use up ripe summer fruit. I followed the recipe exactly except for the cherries, which I didn't have on hand; so I substituted blueberries. Served with pan-seared scallops in a butter-white wine sauce and couscous cooked with chicken broth and a dash of orange juice. The salad's dressing was the perfect compliment to the fruit & goat cheese.

I was pleasantly surprised how tasty the dressing was. I changed goat cheese to blue cheese. I added leftover steak and that part was just okay. I would make again.

This was delicious, I added shrimp to the salad and kept the rest the same. It goes great with morning glory muffins.