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Ingredients:

1/4 cup aged balsamic vinegar
1/3 cup olive oil
1/2 teaspoon freshly ground black pepper
salt to taste
pinch of cayenne pepper
2 large ripe peaches, cut into 1-inch chucks
6 cups bitter greens such as baby arugula, frisee, or other field greens

Combine the dressing ingredients in a mixing bowl, and whisk to combine. Add the peach chunks and toss to coat. Let sit at room temperature for 10-15 minutes. Divide the greens between 4 chilled salad plates. Spoon the peach balsamic mixture over the 4 salads and serve immediately. Note: this salad recipe should not be made ahead as the peaches will absorb to much dressing and breakdown. Mix before serving.


Source: americanfood.about.com

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