Published: by Absolutely Recipes, in the recipes category.

Stone Fruit Salad With Baked Goat Cheese Coins Recipe.

Ingredients:

4 ounces semisoft goat cheese (chèvre)
2 TBSPs fine dry bread crumbs
1 TSP snipped fresh rosemary
1 5 ounce package mesclun or torn mixed salad greens
2 cups sliced peaches, nectarines, apricots, and/or pitted dark sweet cherries
1 medium shallot, thinly sliced
1/4 cup sliced almonds, toasted
2 TBSPs port vinegar, fig vinegar, or balsamic vinegar
2 TBSPs olive oil
1/2 TSP Dijon-style mustard
1 clove garlic, minced
1/4 TSP salt
⅛ TSP ground black pepper

Recipe Instructions:

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or greased foil; set aside.
For cheese coins, slice goat cheese into eight rounds.
In a shallow dish or on waxed paper, combine bread crumbs and rosemary.
Dip both sides of cheese rounds into crumb mixture to coat evenly.
Using your fingers, press mixture gently onto rounds.
Place each round onto the prepared baking sheet.
Bake for 6 to 8 minutes or until softened and lightly browned.
Set aside.
On a serving platter arrange mesclun.
Top with peaches, shallot, almonds, and cheese coins.
For dressing, in a screw-top jar combine vinegar, olive oil, mustard, garlic, salt, and pepper.
Cover and shake well.
Drizzle dressing over salad.

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