Peppered peach salad

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

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