Endive Arugula Salad Serving Size - 6 Prepared By - Sheri Recipe Rating
			3 heads white Belgian endive 3 heads red Belgian endive 2 tablespoons Peach Puree 1 tablespoon finely diced shallot 1 tablespoon finely chopped Italian parsley 1/4 cup sherry vinegar 3/4 cup olive oil 1 1/2 pounds ripe peaches kosher salt and fresh ground pepper 1 tablespoon minced chives 2 cups arugula 1/2 cup salted Marcona almonds
			Place endive leaves in a bowl of cold water for about 5 minutes to refresh. Then drain and dry the leaves. Transfer to a large bowl. In a medium bowl, whisk together peach puree, shallot, parsley, and vinegar. Then slowly whisk in oil. Cut peaches into 1/4 inch thick slices. Using the peach trimmings, finely dice to make 1/4 cup of peach bits. Stir diced peach bits into the dressing. Season dressing with salt and pepper. Drizzle 1/2 dressing around the sides of the large bowl holding the endive leaves. Toss to lightly coat with dressing. Season with salt and chives. Toss arugula and peach to coat with a light layer of dressing. Arrange salad on a serving platter with a little more vinaigrette over the top. Bring remaining dressing to the table in a bowl for adding as one wishes.