Basil and Peach Bocconcini Salad


1 (14 oz/398 mL) can drained sliced California Cling Peaches in fruit juice from concentrate
¼ cup (50 mL) white wine vinegar
2 tbsp (30 mL) olive oil
2 tsp (10 mL) each fennel seeds and chili flakes
Salt to taste
20 (11/4 inch/3.5 cm) balls bocconcini, quartered
4 to 6 cups (1 to 1.5 L) baby arugula
1/2 cup (125 mL) shredded fresh basil
¼ cup (50 mL) coarsely chopped pistachios or walnuts (optional)

  1. Reserve 2 tbsp (30 mL) peach juice and place in large bowl along with vinegar, oil, fennel seeds, chili flakes and salt. Add peaches and bocconcini. Stir until well mixe1`d. Refrigerate and marinate overnight if you want.
  2. Just before serving add arugula and basil. Toss until combined. Sprinkle with nuts if using.

Makes 6 to 8 servings