Fruit Array with Pistachio-Encrusted Goat Cheese Medallions
This beautiful dish is a perfect example of when “less is more.” The freshest of fruits play “dress-up” with ultra-creamy and decadent goat cheese “buttons” enrobed in a thin layer of toasted pistachios. Arranged on a lovely bed of greens and drizzled with light and airy Orange Basil Vinaigrette . Simple, heavenly and healthy...
Ingredients
- Salad greens of choice butter lettuce shown in photo
- 1 16 ounce container strawberries, hulled if desired
- 1 medium bunch grapes snipped into small bunches
- 3 large oranges or tangerines quartered
- Other seasonal fruit as desired
Instructions
- Place salad greens on a large decorative platter.
- Arrange fruit and goat cheese medallions on top of greens.
- Serve Orange-Basil Vinaigrette on the side or drizzle over fruit and greens.
Notes
Make Ahead and Storage Tips: greens and fruit may be arranged up to 1 day before serving. Roll goat cheese in chopped pistachios no more than 4 hours ahead as the nuts will become soggy. Cover and refrigerate. Vinaigrette may be made up to 3 days ahead.
I created this salad in the heart of our Florida winter season when strawberries and citrus are at their peak. However, choose fruits depending on preference as well as seasonal availability.
