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Stone Fruit Salad with Goat Cheese, Pickled Onions, and Vanilla Vinaigrette

Servings 4 people

Ingredients

  • Dressing
  • 1/4 cup canola or other neutral oil
  • 2 T champagne vinegar
  • 1 vanilla bean split
  • 1 t honey
  • Salad
  • 1.5 lb stone fruit of any combination
  • 1 4 oz log goat cheese softened
  • 5 oz container of arugula
  • Pickled onion recipe: http://bit.ly/1wCCnKD

Instructions

  1. Make the dressing:
  2. Put the oil into a small pot and scrape the seeds from the vanilla pod into the oil.
  3. Heat the oil and vanilla seeds in a small pot on the stove until warmed, then remove from the heat and let sit for 15-20 minutes while you make the salad.
  4. Make the salad:
  5. Halve the fruits and cut into 4-6 wedges per fruit, depending on size. Toss gently in a bowl.
  6. Plate the salad by placing a large handful of arugula on each plate, then one quarter of the fruit mixture. Drop 1oz goat cheese on each salad and top with pickled onions to taste.
  7. Once the salads are plated, finish the dressing by adding the vinegar and honey to the oil and, using an immersion blender, blend the dressing until completely emulsified.
  8. Drizzle on the finished salads and serve.