Saveur May 2015

I love it when recipes coincide so well with what is in the box.  This recipe calls for cilantro and when we made it here for my birthday dinner we left that out.  This would be a nice side to another recipe from the same issue of Saveur which is for Tacos de Papa Hwy 99 or Potato Tacos.  You can find the recipe online.

4 Peaches, pitted and cut into 1” wedges
4 Plums, pitted and cut into 1” wedges
1/4 cup fresh Lemon Juice
1/4 cup Red Wine Vinegar
2 tsp Kosher Salt, plus more to taste
1 small Red Onion, thinly sliced, soaked in ice water 10 minutes drained
2 oz Baby Arugula
1/3 cup Basil leaves, torn
1/3 cup Cilantro leaves
Freshly ground Black Pepper, to taste
Extra-Virgin Olive Oil, for drizzling

Toss peaches and plums with 2 TB lemon juice and the vinegar in a bowl; transfer to a serving platter.  Add remaining juice, 2 tsp salt, and the onion to bowl; toss to combine.  Using a slotted spoon, sprinkle onion mixture over fruit, leaving juice in bowl.  Add arugula, basil and cilantro to bowl.  Season with salt and pepper, toss to combine, and scatter over fruit.  Drizzle with olive oil and black pepper.