Peppered peach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Peaches |
| Watercress sprigs | ||
| Snipped chives for garnish | ||
| Peppery Red Wine Vinaigrette | ||
| Dressing | ||
| 2 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper -- ground |
| 1 | pinch | Savory -- dried |
| ¼ | cup | Salad oil |
Directions
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