Red Leaf Lettuce With Peach and Fresh Chevre

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.

• Ready In: 15 mins
• Serves: 3

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. 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.