Pitting Peaches

Pitting Peaches

Ingredients:
1 head escarole 2 cups lamb's lettuce
2 seedless oranges, large
2 tablespoons fresh red or pink currants
2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 tablespoons Perrier or other mineral water
1/8 teaspoon fleur de sel (French sea salt)

Directions:
1. Wash the escarole, drain thoroughly, and shred. If using fresh lamb's
lettuce, carefully rinse it under running water and drain. (If using
prepackaged lamb's lettuce, there is no need to clean it.)
2. Peel the oranges, remove pith, remove membranes, and separate into
segments. Rinse the currants and pat dry with paper towels.
3. Whisk together the lemon juice, olive oil, mineral water, and fleur de
sel.
4. Combine escarole, lettuce, oranges, and currants in a large bowl.
Drizzle the dressing over top. Serve immediately or cover and
refrigerate until ready to serve.