Red Leaf Lettuce With Peach and Fresh Chevre

Ingredients

For the salad

• 6 cups red leaf lettuce, torn into bite-sized pieces
• 1 peach
• 3 tablespoons walnuts, toasted, roughly chopped
• 2 ounces chevre cheese, very young
• 1 tablespoon fresh basil, chopped

For the dressing

• 1/2 tablespoon raspberry vinegar
• 1 pinch salt
• 1/2 teaspoon Dijon mustard
• 3 tablespoons walnut oil
• 1 pinch black pepper
• 1 pinch sugar (optional)

Directions

1. 1

   In a small bowl pour boiling water over peach until completely covered, let sit 30-60 seconds, remove peach and cool in cold water. Peel skin and cut peach from pit in 8-12 wedges.

2. 2

   Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top.

3. 3

   Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.

4. 4

   Sprinkle with walnuts and basil.

5. 5

   For dressing dissolve salt in vinegar, add other ingredients until well blended. Adjust acidity to your taste with a little more vinegar or a pinch of sugar.

6. 6

   Drizzle dressing over salad and serve immediately.