Cooking School: travels with joanne

Toasted Goat Cheese and Stone Fruit Salad

1     cup late-harvest Riesling or Riesling
3     tablespoons extra-virgin olive oil
1     tablespoon white wine vinegar
       Salt and freshly ground black pepper
1/2  cup panko (Japanese-style bread crumbs)
1/8  teaspoon salt
1/8  teaspoon freshly ground black pepper
3     tablespoons extra-virgin olive oil
2     4-ounce logs goat cheese (chevre)
6     cups torn mixed salad greens
1     ripe nectarine, pitted and cut into wedges
1     ripe plum, pitted and cut into wedges
1     apricot, pitted and cut into wedges
1/2  cup fresh dark sweet cherries, stemmed and pitted
1/2  cup almonds, toasted and coarsely chopped

In small saucepan bring Riesling to boiling. Boil, uncovered, 10 to 12 minutes or until reduced to 2 tablespoons. Remove from heat. Whisk in 3 tablespoons olive oil and vinegar until well combined. Season to taste with salt and black pepper.

Meanwhile, combine panko, 1/8 teaspoon salt and 1/8 teaspoon pepper in small bowl. Place 3 tablespoons olive oil in another small bowl. Cut each goat cheese log crosswise into 3 slices. Dip each slice in oil, turning to coat all sides. Dip in panko mixture, turning to coat all sides. Place coated slices on small baking sheet. Bake cheese slices in 375°F oven about 10 minutes or until tops are very lightly browned and cheese is warm.