Adapted by Rori Trovato from Paula LeDuc Fine Catering, Emeryville, California
Servings: Serves 4–5
Ingredients 1 small shallot , finely diced3 tablespoons champagne vinegar1 1/2 teaspoon honey , optional1/2 cup extra-virgin olive oilSalt and freshly ground pepper2 peaches , peeled if desired1/2 pound fresh salad greens1/2 cup shaved Pecorino Romano cheese
In a large bowl, combine all ingredients. Whisk until emulsified.
Toss greens with sliced peaches and just enough vinaigrette to coat. Garnish with cheese.