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Red Leaf Lettuce With Peach and Fresh Chevre

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“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.

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