4 tablespoons Marcona almonds, or lightly toasted blanched almonds
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
4 firm-ripe peaches, cut into 1/8ths
2 oz basil leaves, large pieces torn in half
6 oz baby arugula
2 1/2 oz finely crumbled sheep’s milk feta, such as Valbreso
Spread the almonds out on a cutting board in a single layer. With the side of a knife, or the bottom of a clean skillet, smash the nuts to irregular pieces, and run your knife over them a couple times, to result in small pieces with crushed bits.
Whisk together vinegar, juice, salt and sugar, then add extra-virgin oil in a stream, whisking until emulsified. Stir in the almonds. Toss the peach pieces in 2 tablespoons of the finished dressing.
Toss together basil and arugula, and divide among six salad plates. Arrange peaches evenly on top and around greens, sprinkle with feta, and drizzle with remaining vinaigrette.