Stone Fruit Salad with Goat Cheese Coins

A plated salad that’s quite stunning

Ingredients:

½ cup of bread crumbs

¼ cup pecans, lightly roasted

¼ teaspoon freshly ground pepper

6 rounds of goat cheese (about 1-inch thick), cut with dental floss

Mixed Baby Greens, washed and patted dry

6 ripe peaches, sliced lengthwise

Honey to drizzle, can use hot honey if prefer some zip

Red Wine Vinaigrette 

½ cup extra-virgin olive oil

3 Tablespoons red wine vinegar

1 teaspoon balsamic vinegar

2 Tablespoons finely diced shallot

Salt and pepper, to taste

Preheat the oven to 375 degrees.

In a food processor, pulse the breadcrumbs, pecans and pepper until the consistency of coarse meal. Pour out onto a plate.

Place the goat cheese “coins” onto the crumbs and gently pat on all sides to coat. Place the coated goat cheese onto a silpat-lined baking sheet and bake until golden, 10-12 minutes.

Just before the goat cheese is done baking, lightly dress the salad greens and plate. Place the peaches on one side and the greens on the other. When the goat cheese is golden, place the “coin” in the middle and drizzle with honey.