Yield
6 servings (serving size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds)

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

How to Make It

Step 1

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.

Step 2

To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.

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Ratings & Reviews

hijparker's Review

Jolene3043
July 07, 2012
N/A

Jolene3043's Review

WeLove2Cook
August 21, 2010
This was delicious, I added shrimp to the salad and kept the rest the same. It goes great with morning glory muffins.

rainyballard's Review

rainyballard
August 13, 2010
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.

barbi3142's Review

hijparker
July 25, 2009
N/A

WeLove2Cook's Review

barbi3142
July 10, 2009
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.