Peach And Escarole Salad - cooking recipe

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

Preparation

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.