How to Make a Grilled Stone Fruit Salad W/toasted Almonds

by Angelica Terrazas

Summer is here & it's the perfect time for crisp wines & fresh salads. W/ the tang of balsamic vinegar & crunch of toasted almonds, this simple yet flavorful salad will be sure to leave you satisfied.


  • ¼ Cups Balsamic Vinegar
  • ¼ Cups Extra Virgin Olive Oil
  • 1 Pinch Salt
  • 6 Ounces Mixed Greens
  • 4 Whole Peaches
  • 2 Tablespoons Minced Shallots
  • 2 Ounces Crumbled Goat Cheese
  • ½ Cups Raw Almonds
  • Instructions

    Step 1

    To make prep easier, start off by plating the mixed greens, minced shallots, & goat cheese. Then set aside.

    Step 2

    Then rinse and slice peaches into fourths.

    Step 3

    Next, drizzle a little EVOO in a medium saucepan. Then add the peach slices, rotate on each side for about 10 seconds. Just until they begin to caramelize.

    Step 4

    Toss the almonds in a little EVOO and salt. Bake at 350 degrees for about 8 - 10 minutes.

    Step 5

    Mix the toasted almonds into the salad, finish with four peach slices & drizzled balsamic vinegar.

    Step 6

    & that's it, you're done! With fresh aromas of white peach & citrus, a good Sauvignon Blanc pairs perfectly with this crisp summer salad.