| 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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