Recipe by Chef Jacquie

–Salad Ingredients
1 Head Bibb lettuce, cleaned and torn into pieces
1 Head red leaf lettuce, cleaned and torn into pieces
3 Swiss chard stems (different color ones add a festive touch)
1 Peach, cleaned and diced
Aged  goat cheese like a Crottin de chevre, crumbled

–Vinaigrette Ingredients
1 teaspoon pure vanilla extract
1/3 cup champagne vinegar
2/3 cup extra virgin olive oil
Salt and pepper to taste
1-2 teaspoons honey
1 teaspoon mustard

–To make vinaigrette:
Pour all ingredients into a cruet or sealed jar/container and shake vigorously. Can be made ahead and stored in the refrigerator.

–To make the salad:
Clean lettuces, chard and peach.

When completely dry place in a medium bowl, add a few tablespoons of vinaigrette and toss until well coated. Keep the rest of the vinaigrette in a closed container in the fridge – you will have salad dressing for a week.

Place salad on a chilled plate, top with crumbled cheese and serve.