Peaches and Shaved Fennel Salad with Red Pepper

Ignacio Mattos

8 servings

Ingredients

5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges

3 Tbsp. Chardonnay vinegar or white wine vinegar, divided

Kosher salt

1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds

1 Tbsp. fresh lemon juice

Extra-virgin olive oil (for drizzling)

Aleppo-style or other mild red pepper flakes (for serving)

Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.

Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.

Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.