Stone Fruit Summer Salad with Raspberry Shrub

Ingredients

• 1 tablespoon raspberry shrub
• 1 tablespoon white wine vinegar (you can use red too)
• 3 tablespoons extra virgin olive oil
• 1/3 cup toasted almonds
• 1 peach
• 1 nectarine
• 1 plum
• 1 apricot
• 1/2 cup pitted cherries
• 8 cups mixed greens
• 4 ounces fresh goat cheese (or feta)

Instructions

1. In a small bowl, whisk together the raspberry shrub, vinegar and olive oil. Season with salt and pepper.
2. Preheat oven to 375 degrees. Place almonds on a baking sheet and toast in oven until golden, around 5 to 7 minutes. Let cool.
3. Just before serving, cut the peach, nectarine, plums and apricots into 3/8-inch wedges. To serve, toss the salad greens with the fruit, almonds and vinaigrette. Top with the crumbled goat or feta cheese and serve.