Goodbye Summer Salad

• 8 ounces Bocconcini, cut into quarters
• 2 Medium to large, ripe peaches
• 1 bunch Watercress, washed, trimmed and chopped once half-wise
• 1/4 pound baby arugula
• 2 Belgian Endive, chopped into 1 inch pieces
• 2 tablespoons Unsalted butter
• 2 tablespoons Good olive oil
• 1 tablespoon Fresh lemon juice
• 2 tablespoons Fresh orange juice
• Salt and freshly ground pepper to taste
• dash Ground cinnamon

1. Remove the pits from the peaches and cut them into equal slices, 8 per peach. Heat a pan to low heat and add the butter, then the peach slices. Be sure to minimize how many times the peaches are moved to avoid turning the them into mash. On the low heat, let the peaches cook for 3-4 minutes on each side. Sprinkle the dash of ground cinnamon. After flipping once, turn the heat to medium, so that each slice is browned on each side. Remove from pan and set aside.
2. Whisk the lemon juice, orange juice, olive oil and salt and pepper together briefly. Toss the dressing with the bocconcini, chopped watercress, arugula, and chopped endive. Carefully place the cooked peaches on top. Add more salt and freshly ground pepper to taste. Serve immediately.

quarters, peaches, washed, arugula, endive, butter, olive oil, lemon juice, orange juice, salt, ground cinnamon

Taken from food52.com/recipes/285-goodbye-summer-salad (may not work)