Peach Salad

The peaches are extra good this year - so sweet and flavorful. We are enjoying them in our morning fruit, and the other day I added them to this salad.

It's a slight variation on a recipe from Jack Bishop's wonderful book A Year in a Vegetarian Kitchen. He cooks vegetables with a flair, yet simply enough for everyday eating.

The dressing has a base of reduced orange juice, an excellent way to use less oil without making too tart a sauce. The sweet orange juice and peach balance well with the salty cashews.

It's a great salad to serve with a barbecue, or with a simple dinner of bread and cheese and corn on the cob.

Peach Salad
1/2 cup orange juice (from 1 orange)
2 tsp lime juice
2 tsp olive oil
4 cups butter lettuce
1 ripe peach
2 tbsp roasted, salted cashews

Heat orange juice in a small heavy pan over medium heat until it's syrupy, and reduced to a couple of tablespoons, about 15 minutes. Let cool a little, then whisk in the lime juice, olive oil and salt and pepper to taste.

Toss lettuce with some of the dressing and spread on a plate. Arrange peaches on top and sprinkle with cashews. Sprinkle remaining dressing over top and serve.

Serves 2