Peach and Cucumber Salad
For the salad:
4 peaches, still a little firm, chopped
1 tablespoon lemon juice
1 large cucumber, peeled, seeded, and chopped
1 jalapeño, seeded and chopped
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped Italian parsley
2 tablespoons chopped fresh tarragon
½ cup toasted pepitas
Lemon Shallot Dressing
For the Lemon Shallot Dressing:
1 small shallot, minced
Juice of ½ lemon
2 tablespoons champagne vinegar
1 ½ tablespoons honey
¼ cup olive oil
Salt and freshly ground pepper
For the salad:
In a large bowl, gently toss everything together. Serve immediately.
For the Lemon Shallot Dressing:
In a small bowl, stir together the shallot, lemon juice and vinegar. Let this sit for 15 minutes. Whisk in the olive oil, and season to taste with salt and pepper.