Ingredients
1/4 c. white balsamic vinegar
1/4 c. unseasoned rice vinegar
3 celery ribs
2 medium carrots
1 large red bell pepper
1 large yellow bell pepper
1 large peach
1 medium cucumber
1 c. finely chopped frisée
1 c. coarsely chopped arugula
1 c. thinly sliced Napa cabbage
3 tbsp. extra-virgin olive oil
salt
Freshly ground black pepper
3 oz. fresh goat cheese
1/2 c. slivered toasted almonds
1 large hard-cooked egg
smoked paprika
Preparation
Step 1In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.Step 2Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula, and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper, and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika, and serve.
