Thai peach salad

8 servings

• 1 tbsp ( 15 mL) brown sugar,
• 1 tbsp ( 15 mL) minced or grated fresh ginger,
• 1 large garlic clove, minced,
• 4 tsp ( 20 mL) freshly squeezed lime juice,
• 1 tsp ( 5 mL) fish sauce,
• 1 tsp ( 5 mL) hot chili-garlic sauce,
• 1/4 tsp ( 1 mL) salt,
• 2 tbsp ( 30 mL) vegetable oil,
• 1 tbsp ( 15 mL) toasted sesame oil,
• 4 to 6 fresh peaches or nectarines,
• 2 sweet peppers, preferably red,
• 8 cups ( 2 L) mixed salad greens,
• 1/2 cup ( 125 mL) fresh coriander leaves (optional).

Dressing

1. In a medium-size bowl, stir sugar with ginger, garlic, lime juice, fish sauce, chili-garlic sauce and salt.
2. Whisk in vegetable and sesame oils.
3. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.

Salad

4. Just before serving, peel peaches.
5. Halve, remove pits and thinly slice.
6. Place in a bowl. Quarter peppers and remove seeds.
7. Then thinly slice and add to peaches.
8. Whisk dressing, pour over peach mixture and gently stir until coated.
9. Toss in a large salad bowl with greens and coriander, if using.
10. Taste and add more salt, if needed.