Peaches And Shaved Fennel Salad With Red Pepper

• 5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges
• 3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
• Kosher salt
• 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
• 1 Tbsp. fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Aleppo-style or other mild red pepper flakes (for serving)

1. Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.
2. Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.
3. Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.

peaches, chardonnay vinegar, kosher salt, fennel bulb, lemon juice, extravirgin olive oil, red pepper

Taken from www.epicurious.com/recipes/food/views/peaches-and-shaved-fennel-salad-with-red-pepper (may not work)