Garden Greens with Yellow Tomatoes and Peaches

Name: Garden Greens with Yellow Tomatoes and Peaches
Yield: 4 servings
Ingredients: 1 1/3 cup extra-virgin olive oil; 1 2 tablespoons minced shallot; 1 2 tablespoons white balsamic vinegar; 1 1 1/2 tablespoons fresh lemon juice; 1 8 cups mixed baby greens, including arugula (4 to 6 ounces); 1 4 small vine-ripened yellow tomatoes, cut into wedges; 1 2 small yellow peaches; 1 wiped clean of fuzz; 1 halved; 1 pitted; 1 thinly sliced

From the kitchen of Carly

Bright and summery, this salad layers peppery greens with sweet yellow tomatoes and ripe peaches, all dressed in a delicate white balsamic vinaigrette. The fruit brings unexpected freshness alongside the shallot-kissed dressing. Pure season-peak eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup extra-virgin olive oil
12 tablespoons minced shallot
12 tablespoons white balsamic vinegar
11 1/2 tablespoons fresh lemon juice
18 cups mixed baby greens, including arugula (4 to 6 ounces)
14 small vine-ripened yellow tomatoes, cut into wedges
12 small yellow peaches
1wiped clean of fuzz
1halved
1pitted
1thinly sliced

Instructions

Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.