Tomato Peach Salad

- Bag of baby arugula
- mozerella or Burrata
- half of red onion thinly sliced
- 2 peaches or nectarines
- tomatoes
- chopped basil
- salt and pepper

Arrange the above on a larger platter. I like to have a bed of kale then add my ingredients on top.

Dressing
- 1/2 C olive oil
- 1/2 C of Sherry vinegar or white wine vinegar
- juice of lemon
-1 TBS of Dijon mustard
- S & P to taste
Mix all of the above, be sure to whisk well. If you’re not going to serve immediately, you can make the salad ahead of time and are dressing aside at room temperature. Pour the dressing over the salad before serving (you may not need to use all, so pour slowly).
Bon appetit,
Kyong