Peaches With Mint-Almond Pesto And Brie

1. 1

   Cut an X on the bottoms of the peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut the peaches in half, and remove pits.

2. 2

   Combine mint and sugar in a blender or food processor; process until chopped. Add the vinegar and pepper; process until well-blended. Pour the mint mixture into a large bowl, and add almonds and peach halves. Cover and chill 4 hours. Remove peaches with a slotted spoon, reserving marinade.

3. 3

   Arrange salad greens on each of 8 plates, and top with a peach half and a cheese wedge. Drizzle with marinade. Serve with French bread.

* Per serving · 4 servings · Values may vary.