Peachy Keen Dessert Salad

Vinegars, oils, matter just like every unique soul does. If you're not sure how to pair ingredients for salads, taste the raw ingredients. Personally, I try to eat dessert first thing in the morning if I eat dessert at all, so this is a pleasant after-dinner snack

Ingredients

* 4 peaches, sliced

* 2 roasted beets, peeled and sliced

* 1/3 cup roasted almonds, coarsely chopped

* 20 leaves fresh mint, julienned

* 2 tbsp flax seed oil

* 1 tbsp rice wine vinegar

* Ground white pepper, to taste

* Himalayan pink salt, to taste

Instructions

* Whisk the Vinaigrette: In a small bowl, whisk together the flax seed oil and rice wine vinegar. Season with a pinch of Himalayan pink salt and white pepper until emulsified.

* Plate the Base: Layer the peach slices and roasted beet slices on a platter or shallow bowl, alternating them to display the colors.

* Dress and Top: Drizzle the vinaigrette evenly over the top. Finish by scattering the roasted almonds and julienned mint over the salad just before serving for fresh aroma and texture.