Recipe - Peppered Pan-Broiled Beef

4 lg Peaches
Watercress sprigs
Snipped chives for garnish
Peppery Red Wine Vinaigrette
Dressing
2 tablespoon Red wine vinegar
One fourth teaspoon Salt
1/8 teaspoon Black pepper ground
1 pn Savory dried
One fourth cup Salad oil

1. Halve peaches, peel, and remove pits. Slice about One fourth inch thick.

2. Mix peach slices lightly with dressing; cover and refrigerate for 30
minutes to 1 hour to blend flavors.

3. Serve peaches on watercress or chicory, spooning Peppery Red Wine
Vinaigrette Dressing over. Sprinkle with chives, if you wish.

Note: If nectarines are used, it is not necessary to peel them.

Peppery Red Wine Vinaigrette Dressing: In a small bowl mix vinegar, salt,
pepper, and summer savory. Using a whisk or fork, gradually beat in oil
until well combined.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip