Recipes and Cooking Stone Fruit Salad with Baked Goat Cheese Coins 5.0 (1) 1 Review This stone fruit salad tastes as good as it looks! Peaches, cherries, toasted almonds, and baked goat cheese are tossed in a sweet vinegar based dressing. Salad with fruit has never tasted so delicious! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 6 mins Total Time: 31 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 ounce semisoft goat cheese (chèvre) 2 tablespoon fine dry bread crumbs 1 teaspoon snipped fresh rosemary 1 5 ounce package mesclun or torn mixed salad greens 2 cup sliced peaches, nectarines, apricots, and/or pitted dark sweet cherries 1 medium shallot, thinly sliced ¼ cup sliced almonds, toasted 2 tablespoon port vinegar, fig vinegar, or balsamic vinegar 2 tablespoon olive oil ½ teaspoon Dijon-style mustard 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions Preheat oven to 375°F. 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. Rate it Print Nutrition Facts (per serving) 260 Calories 19g Fat 15g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 260 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 22mg 7% Sodium 342mg 15% Total Carbohydrate 15g 5% Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.