Recipe: Summer Salad

Thanks to Chef Mario Hernandez from Order of the Fat Tongue for this delightful recipe

4 peaches or nectarines, de-seeded and cut into bite sized
4 tomatoes, cut into bite sized cubed
1 Loose cup of Haricot Verts, blanched in salted water and
shocked in an ice bath to retain its color and dryed
1/4 cup of toasted pine nuts
12-14 medium sized basil leaves
12 Bambini cheese, hand torn in half
1 cup of day of bread, hand torn and pan fried with olive oil
and seasoned to taste
Quality olive oil and red wine vinegar to taste
Kosher salt and freshly ground black pepper to taste

Place the ingredients on a large serving plate and simply
dress and season to taste. Serve at once.

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