Summer Peach Salsa

Name: Summer Peach Salsa
Prep time: 10 minutes
Yield: 275 ml Servings
Cuisine: British
Ingredients: 1 small shallot, finely chopped; Seeds from ½ vanilla pod; 2 tsp sherry vinegar; 5 tbsp extra virgin olive oil; 1 ripe white flesh peach, pitted and diced; 1 tbsp freshly chopped mint; Salt and freshly ground black pepper

preparation 10 minutes
Serves 275 ml

This peach salsa recipe tastes delicious with all sorts of savoury dishes, but it is pictured here with a salad of duck breast, mixed leaves and fine green beans.

Recipe taken from Perfectly Dressed Salads by Louise Pickford, published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small

Ingredients Method

1 small shallot, finely chopped
Seeds from ½ vanilla pod
2 tsp sherry vinegar
5 tbsp extra virgin olive oil
1 ripe white flesh peach, pitted and diced
1 tbsp freshly chopped mint
Salt and freshly ground black pepper

Whisk together the shallot, vanilla seeds, orange juice and vinegar and then gradually whisk in the oil until amalgamated. Stir in the peach and fresh mint and season to taste with salt and pepper.

Serve this dressing over a salad of duck breast, mixed leaves and fine green beans.

Ingredients

1 small shallot, finely chopped

Seeds from ½ vanilla pod

2 tsp sherry vinegar

5 tbsp extra virgin olive oil

1 ripe white flesh peach, pitted and diced

1 tbsp freshly chopped mint

Salt and freshly ground black pepper

Method

Whisk together the shallot, vanilla seeds, orange juice and vinegar and then gradually whisk in the oil until amalgamated. Stir in the peach and fresh mint and season to taste with salt and pepper.

Serve this dressing over a salad of duck breast, mixed leaves and fine green beans.