Fresh Fruit Week – Day 2

The parade of peaches continues. Yesterday the peach salsa had the extra benefit of mango and strawberry.

Today’s salad gets an extra fruity punch from apricot.

Dave is the salad lover in our family. I love soup. But I will admit, I do love this salad.

Oh, and I used the sliced honey roasted almonds from Trader Joe’s but plain sliced or slivered almonds, or any nut of your choice for that matter, would work perfectly fine. I would just toast them in a dry skillet or in the oven first. Enjoy!

Almond-Crusted Goat Cheese, Peach, and Apricot Salad

Goat Cheese

• 1/3 cup sliced honey roasted almonds
• 1/3 cup panko bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces goat cheese, log style
• 1 egg, lightly beaten in a shallow bowl
• Olive oil

Dressing

• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Salad

• 4 cups mixed greens
• a handful of torn basil and/or mint leaves
• 1 tomato, roughly chopped
• 2 apricots, halved, pitted, and sliced
• 2 peaches, halved, pitted, and sliced
• 4 slices prosciutto, chopped
• 1/4 cup sliced honey roasted almonds

Goat Cheese: In the bowl of your food processor with the blade attachment, process the almonds until they are finely chopped.

Add the panko bread crumbs, salt, and pepper, and pulse two quick times.

Transfer the mixture to a small plate. Use dental floss to slice the goat cheese into six to eight equal-sized pieces.

Dip each goat cheese round into the beaten egg and then into the almond-panko mixture, being sure to coat all sides.

Heat a non-stick skillet over medium-high heat and warm the olive oil. Add the coated goat cheese rounds and cook for a minute or two. Then use a spatula to gently turn over and cook for an additional 1-2 minutes until the rounds are golden brown and the goat cheese is warmed through but still holds its shape. Carefully transfer them to a plate.

Dressing: Whisk all the ingredients together and set aside.

Salad: In a large bowl toss the mixed greens and herbs with the dressing. Divide evenly between two dinner plates.

Then top each salad with diced tomatoes along with the apricot and peach slices. Then top each salad with three or four of the crusted goat cheese rounds, the prosciutto, a sprinkle of the sliced almonds, and a few grinds of black pepper.

Serves 2