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Peach and Escarole Salad
1 small head escarole (it gets too bitter when large)
1 ripe peach
4 oz goat cheese
1/2 cup toasted walnuts or almonds
1 Tbsp rice vinegar
1 Tbsp sherry vinegar
1 Tbsp veganaise
1 Tbsp olive oil
1 tsp raw honey
salt and fresh ground black pepper to taste
Cut escarole into one inch strips crosswise to the head of lettuce. Allow leaves to soak in a bowl of water for about 10 minutes and be sure to rinse out all sand and dirt. Then spin-dry in salad spinner and set aside. Add rice and sherry vinegar to bottom of salad bowl with veganaise, olive oil, salt, pepper, and honey. Whisk together well until well emulsified. Halve peach and remove pit and then slice into pretty wedges. Add escarole lettuce, peaches, and goat cheese to salad bowl with dressing and toss well to coat. Enjoy!