My Stone Fruit and Fried Goat Cheese Over Arugula is a savory salad with subtle sweetness from the stone fruit. It’s one of those salads that leaves you feeling satisfied after eating because you’ve used a seasonal fruit and just tossed it with herbaceous greens. (It’s always nice to use what’s already in your kitchen). Mixed with a citrus vinaigrette and my favorite nut, the pistachio, this salad is a true winner. The only thing that could possibly make it even more delicious, is the fried goat cheese that accompanies it.
This salad literally came out of nessecity. Or better yet, it came out of the desire to use what I had at home. I wanted to figure out a way to make it work.
While living in California, we discovered there were Pluot and Apricot trees in the backyard. While the apricot tree didn’t produce much, the pluot tree was booming! I remember being so excited because it was our second harvest, and we finally figured out what type of fruit we were growing. It was hilarious. We’d never had real fruit growing in our yard before, so we were afraid it wasn’t good to eat. But we soon found out that it was just fine to consume.
I had a ton of pluots on the same day that I needed to go to a Mommy Group Supper Club. That was the exact day that I decided to throw some items together and make my Stone Fruit and Fried Goat Cheese Over Arugula. It was perfect because a lot of the mommies in the group didn’t eat meat, so this was the perfect vegetarian option. It’s safe to say that this salad was a crowd pleaser.
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Stone Fruit and Fried Goat Cheese Over Arugula
Ingredients
Vinaigrette
2 Grapefruits – juiced
1–2c Olive Oil
Salt
Pepper
Salad
4–6c Arugula
2–3c sliced stone fruit
1c Fresh Basil Leaves – chopped
1/2–1c of unshelled pistachios
Fried Goat Cheese
12–16oz Goat Cheese Log
2tbs olive oil
Instructions
Salad
Mix greens, herbs, stone fruit, and pistachios in a large bowl.
With this salad, it’s truly about adding the amount of ingredients that suit your taste. You do not have to use the exact measurements for the ingredients.
Vinaigrette
In a medium size bowl, whisk grapefruit juice and double the amount of olive oil. So, if you have 1c of grapefruit juice, you will need 2c of olive oil.
Salt and Pepper to taste.
Toss in salad.
Fried Goat Cheese
Heat a medium to large size frying pan to medium high.
Add a large drizzle of olive oil (about a tablespoon or two, depending on if you have a lot of goat cheese.)
Using a goat cheese log that has been chilled, Slice goat cheese into 3/4-1 inch
Immediately add to the pan
When the cheese starts to melt and the sides start to fall, quickly flip cheese over
If the goat cheese melts to fast, just take off of the heat and use a spatula to form it into a round shape again.
Place on a plate to cool. It will be really fragile until it cools off.
Top your salad with the fried goat cheese.
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