Name: Peppered Peach Salad
Ingredients: 4 lg Peaches; Watercress sprigs; Snipped chives for garnish; Peppery Red Wine Vinaigrette; Dressing; 2 tb Red wine vinegar; 1/4 ts Salt; 1/8 ts Black pepper -- ground; 1 pn Savory -- dried; 1/4 c Salad oil

It might be well if we stopped using the terms “victory” and “defeat” to describe our progress in holiness. Rather we should use the terms “obedience” and “disobedience.” When I say I am defeated by some sin, I am unconsciously slipping out from under my responsibility. I am saying something outside of me has defeated me. But when I say I am disobedient, that places the responsibility for my sin squarely on me. We may, in fact, be defeated, but the reason we are defeated is because we have chosen to disobey.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	California		4	Servings

INGREDIENTS

4	lg	Peaches
		Watercress sprigs
		Snipped chives for garnish
		Peppery Red Wine Vinaigrette
		Dressing
2	tb	Red wine vinegar
1/4	ts	Salt
1/8	ts	Black pepper — ground
1	pn	Savory — dried
1/4	c	Salad oil

INSTRUCTIONS

1. Halve peaches, peel, and remove pits. Slice about 1/4 inch thick.
2. Mix peach slices lightly with dressing; cover and refrigerate for 30
minutes to 1 hour to blend flavors.
3. Serve peaches on watercress or chicory, spooning Peppery Red Wine
Vinaigrette Dressing over. Sprinkle with chives, if you wish.
Note: If nectarines are used, it is not necessary to peel them.
Peppery Red Wine Vinaigrette Dressing: In a small bowl mix vinegar, salt,
pepper, and summer savory. Using a whisk or fork, gradually beat in oil
until well combined.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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