Peach and Escarole Salad

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon sherry vinegar
• 1 teaspoon mayonnaise
• Salt and ground black pepper to taste
• 1 small head escarole, cut into 1-inch ribbons
• 1 peach, sliced
• 4 ounces goat cheese, crumbled
• 1/2 cup toasted walnuts

Directions

Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.

Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.