Peach and Heirloom Tomato Salad

• 1 large ripe peach
• 3 -4 small heirloom tomatoes, preferably different colors
• 12 lb green beans, ends trimmed
• 14 cup basil leaves, cut into thin strips
• 1 small shallot
• 2 tablespoons champagne vinegar
• 1 tablespoon fresh lemon juice
• 6 tablespoons olive oil
• kosher salt & freshly ground black pepper

1. For the salad:
2. Bring a medium pot of salted water to boil.
3. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.
4. Scoop them into a large bowl of ice water.
5. Once they are cool, drain well.
6. (This can be done one day ahead.
7. Wrap them in a clean kitchen towel and refrigerate.
8. ).
9. Cut the peach in half and remove the pit.
10. Cut into thin slices and add to a salad bowl.
11. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.
12. Add the basil and drizzle with dressing (you wont need all the dressing.
13. ).
14. For the dressing:.
15. Finely mince the shallot.
16. Place in a bowl or in a glass jar with a lid.
17. Pour in the vinegar and the lemon juice.
18. Add a pinch of salt and a few grinds of pepper.
19. Mix well.
20. Drizzle in the olive oil and whisk or shake well.
21. Taste and adjust seasoning as needed.

peach, heirloom tomatoes, green beans, basil, shallot, champagne vinegar, lemon juice, olive oil, kosher salt

Taken from www.food.com/recipe/peach-and-heirloom-tomato-salad-482184 (may not work)