Peach & Fennel Salad
5 semi-ripe peaches, pitted and cut into 1-inch wedges
3 fennel, sliced very thin on a mandolin
2 tablespoons fresh lemon juice
1 tablespoon Moscatel vinegar
1 tablespoon extra virgin olive oil
2 teaspoons Kosher salt
1 small red onion, thinly sliced
2 ounces wild arugula
¼ cup fresh Thai basil leaves, torn
¼ cup cilantro leaves
Fresh ground black pepper to taste
- Soak the red onion in water for 10 minutes; drain well.
- Toss peaches and fennel with 1 teaspoon of salt, 1 tablespoon lemon juice, and ½ tablespoon Moscatel vinegar.
- Transfer to a serving platter and spread out around the plate. Add the remaining lemon juice and vinegar to drained onions in a bowl along with the extra virgin olive oil. Using a slotted spoon, remove the onions from the bowl and scatter over the peaches and fennel. Add arugula, Thai basil, and cilantro to bowl, toss to combine with dressing, and place over peaches and onions. Crack fresh pepper over top.