Lettuce, Peaches And Basil - cooking recipe

Ingredients

For the salad
12 cups red leaf lettuce, torn into bite-sized pieces
1 medium peach
2 tablespoons walnuts, chopped
1/3 cup basil, slightly packed
2 leaves of fresh mint, cut into fine strips
1 -2 ounce fresh goat cheese (optional)
For the dressing
1 1/2 tablespoons raspberry vinegar (or other fruity vinegar)
1 teaspoon sugar (or more, to taste)
1 pinch salt
1 teaspoon Dijon mustard
2 tablespoons walnut oil (or olive oil)
1 pinch pepper

Preparation

If you have time, toast walnuts over medium heat until fragant or use as they are.
Wash lettuce and spin dry. Put in a large salad bowl.
Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
Tear basil into 1/2 inch pieces, sprinkle over peach.
If using cheese for additional color and flavor, crumble over salad.
Top salad with walnuts and mint leaves.
For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
Pour dressing over salad and mix at the table.