White Peach and Cherry Salad with Sweet Blueberry Vinaigrette

White Peach and Cherry Salad with Sweet Blueberry Vinaigrette


2 tablespoons finely chopped macadamias, toasted
1 log (4 ounces) plain goat cheese
½ cup fresh blueberries
3 tablespoons white wine vinegar
2 tablespoons Dierbergs brown sugar
2 tablespoons Dierbergs olive oil
2 large white peaches or nectarines, halved, pitted, and each cut into 8 wedges
½ cup pitted sweet cherries
Blueberries or blackberries


Place macadamias on sheet of waxed paper. Roll goat cheese in nuts until completely coated. Reserve remaining nuts. Slice goat cheese into 4 medallions; set aside.

FOR VINAGRETTE  In work bowl of food processor fitted with steel knife blade, combine blueberries, vinegar, brown sugar, and olive oil; process until well combined. Strain through fine mesh strainer into small bowl, pressing down on mixture to remove seeds.

Drizzle Vinaigrette over 4 salad plates. Arrange peaches, cherries, and cheese medallions over Vinaigrette. Garnish with blueberries and remaining toasted macadamias.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 215
Cholesterol: 19 mg
Fat: 14 g
Sodium: 116 mg
Carbohydrates: 20 g
Protein: 4 g
Fiber: 3 g Saturated Fat: 4 g