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Stone Fruit and Fried Goat Cheese Over Arugula

  • Author: Rosalynn Daniels




2 Grapefruits – juiced

12c Olive Oil 




46c Arugula

23c sliced stone fruit

1c Fresh Basil Leaves – chopped

1/21c of unshelled pistachios

Fried Goat Cheese

1216oz Goat Cheese Log

2tbs olive oil



Mix greens, herbs, stone fruit, and pistachios in a large bowl.

With this salad, it’s truly about adding the amount of ingredients that suit your taste. You do not have to use the exact measurements for the ingredients.


In a medium size bowl, whisk grapefruit juice and double the amount of olive oil. So, if you have 1c of grapefruit juice, you will need 2c of olive oil.

Salt and Pepper to taste.

Toss in salad.

Fried Goat Cheese

Heat a medium to large size frying pan to medium high.

Add a large drizzle of olive oil (about a tablespoon or two, depending on if you have a lot of goat cheese.)

Using a goat cheese log that has been chilled, Slice goat cheese into 3/4-1 inch

Immediately add to the pan

When the cheese starts to melt and the sides start to fall, quickly flip cheese over

If the goat cheese melts to fast, just take off of the heat and use a spatula to form it into a round shape again.

Place on a plate to cool. It will be really fragile until it cools off.

Top your salad with the fried goat cheese.