(recipe from Food & Wine magazine)
1 large shallot, thinly sliced
1 large hot red chile, thinly sliced
1/2 tsp. sugar
2 1/2 Tbsp. white wine vinegar
1/4 cup plus 2 Tbsp. olive oil
salt and freshly ground pepper
3 underripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
2 cups baby arugula
In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes. Whisk in the olive oil and season with salt and pepper. Add the peaches, jicama, and pistachios and toss well. Fold in the arugula and season with salt and pepper. Serve right away.
(This is one of the best things I have ever eaten. I brought this for lunches by keeping the arugula in a separate container and combining with the peach/dressing mixture at lunchtime. Just amazing textures and flavors. Bravo!)
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