Heirloom tomatoes and summery juicy peaches over whipped goat cheese with bites of sharp watercress cut by vinaigrette with macerated onions...SO GOOD! I discovered this on ‘NYT Cooking’ while searching for peach recipes since we have an abundance from our tree. It’s fantastic and perfect to make right now while heirloom tomatoes and peaches are in season. Here’s how to make it: GRAB: dressing: 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 tablespoon whole-grain mustard 2 teaspoons lemon juice S&P 1⁄4 small red onion, very thinly sliced whipped goat cheese: 4 ounces soft goat cheese 6 tablespoons heavy cream 1⁄2 teaspoon fresh lemon zest salad: 3 small heirloom tomatoes cut into 1” wedges 2 medium peaches cut into 1⁄2” wedges A few tears of watercress 1. Whisk first 5 dressing ingredients together then add onions and stir, set aside. 2. In a food processor, add whipped goat cheese ingredients and blend until slightly fluffy, about a minute. 3. Add tomatoes, peaches, watercress and dressing to a bowl, stir until combined. 4. Spread the whipped goat cheese on a platter, top with salad, sprinkle w S&P. Serve alone or with grilled or toasted bread topped w olive oil and sea salt. 👌🏼 ENJOY!