SALAD
3 to 4 ripe peaches, peeled and sliced
3 to 4 ripe tomatoes, peeled and sliced
1 cup fresh basil leaves, julienned
In a medium bowl, toss peaches, tomatoes, and basil together. Cover and refrigerate until ready to use.
DRESSING
¼ cup balsamic vinegar
1 tablespoon honey
1 medium shallot, minced
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
In a small bowl, whisk all ingredients together. Check seasonings and adjust as needed. When ready to serve, remove peach salad from refrigerator and gently toss with dressing. Serve immediately.
Yield: 4 servings
