Red Leaf Lettuce With Peach and Fresh Chevre

Total Time
Prep 14 mins
Cook 1 min

Tasty and pretty enough for guests. If you don't have raspberry vinegar use a little more balsamico, which has not as much acid. I use a nutty flavored oil, but I think a fruity olive oil should work, too.

Ingredients Nutrition


  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. Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top.
  3. Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.
  4. Sprinkle with walnuts and basil.
  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. Drizzle dressing over salad and serve immediately.
Most Helpful

Very tasty. Made exactly as specified (well, except that I served in a bowl rather than on a platter). I do think the dressing was rather "plain." I believe I would have liked a note of sweetness in it.

BarbryT May 15, 2008

Just finished a lovely lunch of this salad. Wanted to use my Camembert cheese and imported crackers a friend brought to me. This salad allowed them to be enjoyed without overpowering their taste. Made only one change...had the walnut oil but no walnuts, so I used pecans instead. Along with a icy glass of sun tea, lunch was a delight. I raise my glass to you, Inge, for another yummy meal!

Happy Harry #2 July 16, 2005