Monday, August 13, 2012

Sauteed Summer Fruits over Greens with Goat Cheese and Balsamic Reduction

Although I never get tired of biting into a juicy farm-fresh peach, sometimes I like to take my fruit to the next level.   This simple and delicious salad, requires just a quick saute step for the fruit, which is then served over buttery lettuce.  If you don't want to make the balsamic reduction, a drizzle of balsamic will do as well.
And, if you've gone a bit overboard at the Farmers' Market and bought more produce than you think you can possible eat, this is a great way to use up that luscious fruit. 



2/3 cup balsamic vinegar
2 tablespoons brown sugar, divided
2 tablespoons unsalted butter, divided
2 peaches, pitted and sliced
2 plums, pitted and sliced
1 cup blueberries
1 head Bibb lettuce
2 ounces goat cheese, crumbled
1/4 cup chopped walnuts, toasted

Bring balsamic vinegar to a boil in a small saucepan.  Simmer over medium heat for about 10 minutes or until reduced by half.  Stir in 1 tablespoon brown sugar and 1 tablespoon butter; set aside.

Melt remaining tablespoon butter in 10-inch skillet over medium heat.  Add peaches and plums and cook about 1 minute, just until softened.  Add blueberries and brown sugar and cook about 1 minute or until sugar is dissolved and mixture is slightly saucy.

Arrange lettuce on platter; pour fruit mixture over lettuce.  Top with goat cheese and walnuts. Pour Balsamic reduction over salad and serve immediately.



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