Balsamic Peach Salad

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  • 1/4 cup aged balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • Salt to taste
  • Pinch of cayenne
  • 2 large ripe peaches, cut into 1-inch chunks
  • 6 cups bitter greens such as baby arugula, frisee, or other field greens


  1. Combine the dressing ingredients in a mixing bowl, and whisk to combine.
  2. Add the peach chunks and toss to coat.
  3. Let sit at room temperature for 10-15 minutes.
  4. Divide the greens between 4 chilled salad plates.
  5. Spoon the peach balsamic mixture over the four salads and serve immediately.
  6. Note: this salad recipe should not be made ahead as the peaches will absorb to much dressing and breakdown.
  7. Mix before serving.

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