Roasted Fruit Salad with Creamy Goat Cheese Dressing

The dying days of summer are bittersweet, but patio dining is not yet finished and the fruits of the growing season are vying for attention. A late summer heat wave got me in the mood for light suppers and what better way to celebrate local fruits than with a vibrant fruit and mixed green salad dressed with a tangy goat cheese dressing, complete with a sprinkle of earthy crunchy nuts. The combination of textures and flavors here won't leave you wanting, especially if served with some rustic crusty bread. Salads never need to be humble and easily take on the shining role.

I've come across more than a few recipes for grilled or roasted late summer fruit salads dressed with goat cheese dressing lately. After some consideration, I went gourmet with this dressing as I happen to have some high quality vinegars in my pantry, but feel free to substitute whatever you have on hand, such as rice vinegar, white vinegar, a little splash of dark balsamic vinegar in place of the white, or some apple cider vinegar if you please. If you are sparing with the vinegars, this dressing won't fail to please. If you have a barbeque, do consider grilling the fruit, though I was pleased with the roasted peaches and plums.

I'm quite certain I will be serving this creamy goat cheese dressing all year round over a variety of vegetables. As is requisite for cooks of all shapes and sizes and vocations, you must taste your food before serving and quite honestly, I tasted the dressing just as is and could easily have eaten a few teaspoons right then and there without any accompaniment. It's really that good.

Roasted Fruit Salad with Creamy Goat Cheese Dressing

Recipe by Lisa Turner Published on August 23, 2013 Light, warm and refreshing roasted peach and plum salad dressed with a wonderful creamy, tart and tangy goat cheese dressing — perfect for the summer Print this recipe Dressing: 4 1/2 oz (130 g) soft goat cheese 2 teaspoons honey 1 1/2 tablespoons olive oil juice from 1 small lemon (2 tablespoons) 1/2 teaspoon white balsamic vinegar (optional) 1 teaspoon champagne or white wine vinegar pinch of sea salt fresh cracked black pepper to taste Salad: 2 medium peaches, pitted and cut into wedges 2 medium red or black plums, pitted and cut into wedges 6 cups mixed salad greens small handful of fresh basil leaves, torn a few handfuls of walnuts and/or pecans, halved if desired Instructions: Whisk together 2/3 of the goat cheese with the honey, olive oil, lemon juice, vinegars, salt and black pepper until smooth. Crumble the remaining 1/3 of goat cheese and reserve for garnish To roast the peaches and plums, preheat your oven to broil and set the rack to the top level. Lightly grease a broiling pan with olive oil and arrange the fruit slices on the pan. Broil until the fruit just begins to dry out and starts to brown slightly on the edges — about 5 to 8 minutes. (Alternately, lightly grill the peach and plum slices on a barbecue or grill for a few minutes.) To serve, arrange a portion of the salad greens and basil on a serving plate and scatter the nuts over top. Arrange slices of the roasted peaches and plums on top. Drizzle with dressing. Garnish with the goat cheese and serve alongside some crusty bread for a complete and satisfying light meal. Makes 4 to 6 servings

More refreshing fruit salads to grace your table:
Lazy Summer Cottage Cheese & Fruit Salad
Red Fruit Salad
Black Bean Mango Salad

On the top of the reading stack: Bake and Destroy : Good Food for Bad Vegans by Natalie Slater

Audio Accompaniment: Biosphere