Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Almonds -- sliced |
| ½ teaspoon | Sugar |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Olive oil |
| Ground black pepper -- to | |
| Taste | |
| 4 | Tomatoes -- washed |
| 3 | Peaches -- washed |
| Fresh basil leaves |
In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper. Shake well. Core the tomatoes and cut into ½-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter.
Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves.
Recipe By : Seattle Times-posted by Mike Key