Ingredients
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12 cups red leaf lettuce, torn into bite-sized pieces
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1 medium peach
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2 tablespoons walnuts, chopped
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1/3 cup basil, slightly packed
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1 -2 ounce fresh goat cheese
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1 1/2 tablespoons raspberry vinegar (or other fruity vinegar)
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1 teaspoon sugar (or more, to taste)
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1 pinch salt
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1 teaspoon Dijon mustard
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2 leaves of fresh mint, cut into fine strips
Instructions
- If you have time, toast walnuts over medium heat until fragant or use as they are.
- Wash lettuce and spin dry. Put in a large salad bowl.
- Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
- Tear basil into 1/2 inch pieces, sprinkle over peach.
- If using cheese for additional color and flavor, crumble over salad.
- Top salad with walnuts and mint leaves.
- For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
- Pour dressing over salad and mix at the table.