Garden Greens with Yellow Tomatoes and Peaches

Name: Garden Greens with Yellow Tomatoes and Peaches
Yield: Makes 8 Servings
Ingredients: 1/3 cup extra-virgin olive oil; 2 tablespoons minced shallot; 2 tablespoons white balsamic vinegar; 1 1/2 tablespoons fresh lemon juice; 8 cups mixed baby greens, including arugula (4 to 6 ounces); 4 small vine-ripened yellow tomatoes, cut into wedges; 2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced

By Jeanne Thiel Kelley and Martin KelleyPhotography by Brigitte Sire

July 31, 2008

Recipe notes