Tomato Salad with Peaches, Goat Cheese and Pecans
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 Tbsp. brown sugar
2 Tbsp. olive oil
Pinch of salt
1 large NC Peach, peeled and diced
2 Tbsp. fresh Basil, chopped
3 oz. goat cheese, crumbled
½ cup pecans, coarsely chopped
2 lbs. tomatoes, sliced
Whisk together the vinegar, garlic, brown sugar, olive oil and salt. Stir in the peach and basil. Arrange your tomatoes on a plate and spoon the dressing over them. Top with the goat cheese and pecans. Sprinkle with freshly ground pepper to taste.
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