Red Leaf Lettuce With Peach and Fresh Chevre

• 6 cups red leaf lettuce, torn into bite-sized pieces
• 1 peach
• 3 tablespoons walnuts, toasted, roughly chopped
• 2 ounces chevre cheese, very young
• 1 tablespoon fresh basil, chopped
• 12 tablespoon raspberry vinegar
• 1 pinch salt
• 12 teaspoon Dijon mustard
• 3 tablespoons walnut oil
• 1 pinch black pepper
• 1 pinch sugar (optional)

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.
2. Peel skin and cut peach from pit in 8-12 wedges.
3. Wash lettuce and spin dry.
4. Arrange on a flat serving platter.
5. Arrange peach wedges on top.
6. Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.
7. Sprinkle with walnuts and basil.
8. For dressing dissolve salt in vinegar, add other ingredients until well blended.
9. Adjust acidity to your taste with a little more vinegar or a pinch of sugar.
10. Drizzle dressing over salad and serve immediately.

red leaf lettuce, peach, walnuts, chevre cheese, fresh basil, raspberry vinegar, salt, mustard, walnut oil, black pepper, sugar

Taken from www.food.com/recipe/red-leaf-lettuce-with-peach-and-fresh-chevre-127393 (may not work)