Tuesday, August 9, 2011

Avocado and Peach Salad with Roasted Red Pepper Dressing

This salad, with homemade roasted red pepper dressing, is a great course for your next dinner party. I recently served it alongside crab cakes.

1 red bell pepper
4 tbsp red wine vinegar
1 vanilla bean
1 tsp sugar
1/2 cup extra virgin olive oil
salt and pepper
2 avocados
2 peeled peaches

Preheat over to 450 degrees. Slice pepper in half and deseed. Roast pepper cut side down for 15 minutes or until pepper starts to brown. Once pepper is cool, peel skin and chop remaining pepper. In a blender mix pepper, red wine vinegar, seeds from vanilla bean, and sugar. While blender is mixing, gradually add in olive oil. Once pureed, set mixture aside. Arrange plates with arugula, chopped peaches, and sliced avocado. Drizzle with dressing and enjoy.

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