| 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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