Seared Stone Fruit Salad
Serves 2 | with Goat Cheese and Toasted Almonds
This fresh stone fruit salad is vibrant, sweet and full of summertime flavours! Herbaceous basil, toasted almonds and creamy goat cheese take this appetizer to the next level.
Ingredients: Peaches • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Fresh basil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Stone Fruit
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
113 g
Baby Spinach
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
7 g
Basil
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Sulphites, Gluten, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Halve, then pit stone fruit.
- Roughly chop basil.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add stone fruit halves flesh-sides down. Sear for 1-2 min, until lightly golden. Transfer stone fruit to a plate.
- To a large bowl, add vinegar, 2 tbsp oil and 1/4 tsp sugar. Season with salt and pepper, then whisk to combine.
- Cut seared stone fruit into 1/4-inch slices.
- To the bowl with dressing, add spinach, stone fruit, basil and half the almonds. Toss to combine.
- Divide stone fruit salad betwen plates, then sprinkle goat cheese and remaining almonds over top.
