Red Leaf Lettuce With Peach and Fresh Chevre

Inge 1505's Note:

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.

• Total Time: 15 mins
• Prep Time: 14 mins
• Cook Time: 1 mins

Ingredients:

Servings: 3

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

• ½ tablespoon raspberry vinegar
• 1 pinch salt
• ½ teaspoon Dijon mustard
• 3 tablespoons walnut oil
• 1 pinch black pepper
• 1 pinch sugar (optional)

Directions:

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.

Reviews

[BarbryT]

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.

[Happy Harry #2]

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!