Ingredients
⅓cupred onion,(about ½ small onion), thinly sliced
3tbsplemon juice,(from ½ of a lemon)
⅓cupshelled pistachios,raw
3cupspeaches,(3 to 4 pieces), skins left on, cut in chunks
1tbsphoney
2tbspchampagne,or white wine vinegar
⅓cupolive oil
5ozmixed greens,like baby spinach, sorrel, or other seasonal farmers market greens
⅓cupfresh basil,chopped
⅓cupgoat cheese,crumbled
½cupyellow or orange tomatoes,(1 large tomato), chopped
salt and pepper,to taste
Preparation
Place the lemon juice in a small bowl and add the onions, gently tossing them with fingers to coat.
Let them soak for 10 to 15 minutes, then drain and set aside. This will take some of the bite out of the onion.
In a small, dry skillet over medium heat, toast the pistachios, stirring frequently, for about 5 minutes until fragrant and lightly toasted. Remove from the heat and set aside to cool.
In a medium bowl, combine the peaches and honey until coated.
In a large bowl, whisk together the vinegar and olive oil. Add the mixed greens and basil, and toss them together with clean hands.
Place the greens on individual plates or a large platter. Evenly distribute the peaches, goat cheese, tomatoes, pistachios, and red onions over the greens.
Serve immediately.
