Stone Fruit Salad with Baked Goat Cheese Coins

    PREP: 25 minutes BAKE: 8 minutes OVEN: 375°F MAKES 4 servings

    4 ounces semisoft goat cheese (chèvre)

    2 tablespoons fine dry bread crumbs

    1 teaspoon 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 tablespoons port vinegar, fig vinegar, or balsamic vinegar

    2 tablespoons olive oil

    1⁄2 teaspoon Dijon-style mustard

    1 clove garlic, minced

    1⁄4 teaspoon salt

    1⁄8 teaspoon ground black pepper

    1 Preheat oven to 375°F. Line a baking sheet with parchment paper or greased foil; set aside.

    2 For cheese coins, slice goat cheese into 8 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 prepared baking sheet. Bake for 6 to 8 minutes or until softened and light brown. Set aside.

    3 On a serving platter arrange mesclun. Top with peaches, shallot, almonds, and cheese coins.

    4 For dressing, in a screw-top jar combine vinegar, olive oil, mustard, garlic, salt, and pepper. Cover and shake well. Drizzle dressing over salad.

    PER SERVING: 260 cal., 19 g total fat (7 g sat. fat), 22 mg chol., 342 mg sodium, 15 g carb., 3 g fiber, 10 g pro.