Stone Fruit and Basil Salad
1 oz. honey goat cheese
1/4 c. pecans, chopped
5 leaves basil
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
Remove the seed from each fruit.
Quarter or chop the fruit.
Crumble goat cheese on top of the fruit.
Place your pecans, in a pan over medium-high heat.
Toast the pecans for about 4 minutes, shaking them frequently so they don’t burn.
Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and toss.