Peaches and shaved fennel salad with red pepper

Delight your taste buds with this refreshing blend of juicy peaches, crisp shaved fennel, and tangy red pepper. A perfect balance of flavors in every bite.

Ingredients:

• large peaches (about 2 lb. total), cut into ½"-thick wedges
• Tbsp. Chardonnay vinegar or white wine vinegar, divided
• Kosher salt
• small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
• Tbsp. fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Aleppo-style or other mild red pepper flakes (for serving)

Instructions:

1. Mix peaches in a big bowl with 2 tablespoons of vinegar and a pinch of salt until coated. Place peaches on a serving dish and pour any remaining juices from the bowl on top.
2. Combine fennel in the identical bowl with lemon juice and the rest of the 1 tablespoon of vinegar to coat; add salt for seasoning.
3. Spread prepared fennel and its fronds over the peaches on the serving dish and pour oil on top. Sprinkle a little red pepper flakes over the dish.

Summary:

• Calories: 569 kcal
• Fat: 19 g
• Protein: 11 g
• Carbs: 102 g
• Potassium: 2667 mg
• Magnesium: 121 mg