Peach and Plum Salad

From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 1⁄2 cup vinegar (champagne, rice, or white)
• 1⁄4 cup honey
• 1⁄4 cup fresh cilantro, chopped
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons fresh lime juice
• 1  teaspoon lime zest
• 1  tablespoon light brown sugar, firmly packed
• 1 1⁄2 teaspoons  fresh jalapenos, seeded and finely chopped
• 1  teaspoon  hot sauce
• 1  teaspoon cinnamon
• 1⁄2 teaspoon star anise, ground
• 3  ripe  peaches, pitted and cut into 10 wedges each
• 3  ripe plums, pitted and cut into 8 wedges each
•  salt (to taste)
•  pepper (to taste)

Directions

1. Place the vinegar, honey, cilantro, oil, lime juice and zest, brown sugar, jalapeno, hot sauce, cinnamon, and anise in a large bowl; stir together until well incorporated and the sugar has dissolved.
2. Gently fold in the peaches and plums and let stand at room temperature for 10 minutes.
3. Season to taste with salt and pepper then serve.