Tomato & peach salad

Yield: 6 Servings

Measure Ingredient
2 tablespoons Almonds -- sliced
½ teaspoon Sugar
2 tablespoons Lemon juice
2 tablespoons Olive oil
Ground black pepper -- to
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

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