Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar


1 bag mixed baby lettuces
1 medium peach – very ripe and sweet (peeled)
1 small bunch red grapes (seedless) – cut in halves
1 large stalk celery
2 Tbsp. soft goat cheese
2 Tbsp. Vanilla Fig Balsamic Vinegar


Fill two individual salad bowls with lettuce leaves.  For each bowl, chop celery into large bite-size pieces and sprinkle on lettuce.  Cut peach into chunks and scatter on top.  Scatter grapes on top.  Crumble goat cheese and divide between bowls.  Drizzle each bowl with 1 Tbsp. vinegar.  Serve with warm rolls and cool ice tea for a refreshing summer lunch.  Serves two.

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