Marinated Goat Cheese and Pluots Over Baby Greens
 

Marinated Goat Cheese and Pluots Over Baby Greens

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Creamy goat cheese and crispy pluots pair perfectly with baby greens in this fresh salad.

SERVING SIZE

4

INGREDIENTS

1/2 cup olive oil

1/4 cup fresh basil, chopped

8 ounces of soft, fresh goat cheese

5 ounces mixed baby greens

2 1/2 tablespoons white wine vinegar

3 large ripe pluots, pitted, cut into wedges

handful of walnuts (optional)

 

INSTRUCTIONS

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Whisk oil and 2 tablespoons basil in a shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hours.

Remove cheese from basil oil and reserve oil.

Toss greens and remaining basil in a large bowl. Add reserved basil oil and vinegar; toss to combine. Season with salt and pepper.

Divide among 4 plates. Top each salad with goat cheese and pluot slices. Garnish with walnuts (optional).

  PRINT VERSION

vegetable plate

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