Yield: 4 Servings
Measure | Ingredient |
---|---|
4 larges | Peaches |
\N \N | Watercress sprigs |
\N \N | Snipped chives for garnish |
\N \N | Peppery Red Wine Vinaigrette |
\N \N | Dressing |
2 tablespoons | Red wine vinegar |
¼ teaspoon | Salt |
⅛ teaspoon | Black pepper -- ground |
1 pinch | Savory -- dried |
¼ cup | Salad oil |
1. Halve peaches, peel, and remove pits. Slice about ¼ inch thick.
2. Mix peach slices lightly with dressing; cover and refrigerate for 30 minutes to 1 hour to blend flavors.
3. Serve peaches on watercress or chicory, spooning Peppery Red Wine Vinaigrette Dressing over. Sprinkle with chives, if you wish.
Note: If nectarines are used, it is not necessary to peel them.
Peppery Red Wine Vinaigrette Dressing: In a small bowl mix vinegar, salt, pepper, and summer savory. Using a whisk or fork, gradually beat in oil until well combined.
Recipe By : the California Culinary Academy File