Red Leaf Lettuce With Peach and Fresh Chevre |
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Prep Time: 14 Minutes Cook Time: 1 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Tasty and pretty enough for guests. If you don't have raspberry vinegar use a little more balsamico, which has not as much acid. I use a nutty flavored oil, but I think a fruity olive oil should work, too. Ingredients:
6 cups red leaf lettuce, torn into bite-sized pieces |
1 peach |
3 tablespoons walnuts, toasted, roughly chopped |
2 ounces chevre cheese, very young |
1 tablespoon fresh basil, chopped |
1/2 tablespoon raspberry vinegar |
1 pinch salt |
1/2 teaspoon dijon mustard |
3 tablespoons walnut oil |
1 pinch black pepper |
1 pinch sugar (optional) |
Directions:
1. In a small bowl pour boiling water over peach until completely covered, let sit 30-60 seconds, remove peach and cool in cold water. Peel skin and cut peach from pit in 8-12 wedges.
2. Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top.
3. Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.
4. Sprinkle with walnuts and basil.
5. For dressing dissolve salt in vinegar, add other ingredients until well blended. Adjust acidity to your taste with a little more vinegar or a pinch of sugar.
6. Drizzle dressing over salad and serve immediately.
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