Peach & Radish Salad

By vail28

Ingredients

• 1/2 cup almonds with the skin on them
• 4 almost-ripe peaches (they should not give when you squeeze them, nor should they be hard)
• 4 small radishes (or 2 large)
• 2 tbsp. olive oil
• 1 tsp. white wine vinegar
• 1 oz. feta cheese, crumbled (preferably sheep’s milk)
• 10 leaves basil, torn into small pieces
• freshly ground pepper

Details

Servings 2
Adapted from google.com

Preparation

Step 1

Roughly chop the almonds and place them in a skillet over medium heat. Toast until fragrant and slightly golden, stirring frequently. Set aside.

Thinly slice the peaches and the radishes (the radishes slice really well with a mandoline if you have one). Place the olive oil and vinegar in a bowl and add the peaches and radishes. Using your fingers, gently toss until the peaces and radishes are coated.

Arrange the content of the bowl onto a plate. Sprinkle with feta cheese, almonds and torn basil leaves. Drizzle the remaining oil from the bowl over the plate and grind a very generous amount of black pepper over the top.