Peach Salad with Peanuts and Chile

Name: Peach Salad with Peanuts and Chile
Total time: 15 min
Ingredients: ⅔ cup lemon vinegar (such as O Citrus Champagne Vinegar) (see Note); ⅓ cup manuka honey; 1 teaspoon kosher salt; 1 ½ pounds fresh peaches (such as Flavorich or July Prince) (about 4 medium peaches); ½ cup blanched raw peanuts (about 2 3/4 ounces), toasted; 1 to 2 (1/2-ounce) fresh Holland finger, cayenne, or red Fresno chiles (to taste), seeded if desired, and thinly sliced (about 3 tablespoons per chile); ¼ cup packed fresh basil leaves (such as Thai, sweet Italian, or African blue basil), larger leaves torn in half; 1 teaspoon flaky sea salt (such as Maldon)

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Total: 15 minutes

Author : Brandon Chavannes

Ingredients

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⅔ cup lemon vinegar (such as O Citrus Champagne Vinegar) (see Note)⅓ cup manuka honey1 teaspoon kosher salt1 ½ pounds fresh peaches (such as Flavorich or July Prince) (about 4 medium peaches)½ cup blanched raw peanuts (about 2 3/4 ounces), toasted1 to 2 (1/2-ounce) fresh Holland finger, cayenne, or red Fresno chiles (to taste), seeded if desired, and thinly sliced (about 3 tablespoons per chile)¼ cup packed fresh basil leaves (such as Thai, sweet Italian, or African blue basil), larger leaves torn in half1 teaspoon flaky sea salt (such as Maldon)

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Instructions

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Step 1

Whisk together vinegar, honey, and kosher salt in a large bowl; set aside.

Step 2

Cut peaches in half lengthwise; remove and discard pits. Slice peaches into 1-inch wedges; cut each wedge in half crosswise.

Step 3

Add peaches, peanuts, and chiles to vinaigrette in bowl; toss well to combine and evenly coat. Gently fold in basil. Arrange salad on a platter; sprinkle with flaky salt.