Red Dirt Farm and Studio

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From Salt and Serenity

Peach Green Bean and Pickled Onion Salad

Serves 6-8

¼ cup red wine vinegar
¼ cup water
1 Tablespoon Kosher salt
1 teaspoon sugar
½ medium red onion, thinly sliced
1 pound green beans, trimmed
1 pound yellow beans, trimmed
1 Tablespoon Vegetable Oil
3 ripe peaches, halved and cut into wedges
2 Tablespoons balsamic vinegar
4 Tablespoons Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper
8 large basil leaves, thinly sliced

1. In a medium sized mixing bowl, combine vinegar, water, salt and sugar.
Stir in sliced onions. Set aside for at least 45 minutes.

2. Bring a large saucepan of water to a boil. Add 3 tablespoons kosher salt.
Do not worry that this amount is wrong. It is correct. Your beans will not
be too salty. They will just taste properly seasoned and delicious. Add
green and yellow beans and cook until crisp-tender, 3-4 minutes. Drain
and place colander with beans into a large bowl filled with ice water. Let
beans chill for a few minutes. Drain and set aside.

3. Heat 2 Tablespoons of oil in a 12″ skillet over medium-high heat; add
peaches and cook until peaches are soft, 5-7 minutes. Remove from heat.

4. Whisk together balsamic vinegar, extra virgin olive oil, salt and pepper.
Toss beans and peaches with half the dressing. Arrange on a large
serving platter.

 Drain onions and scatter pickled onions over top of salad.
Garnish with sliced basil Serve with extra dressing on the side.

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