Tomato and Peach Summer Salad with Tarragon Vinaigrette

4 large tomatoes, sliced into 1/8th inch thick rounds
3 large ripe but still firm peaches, peeled and cut into 1/8th inch wedges
2 teaspoons fresh tarragon leaves
1/2 cup Tarragon Vinaigrette (recipe below)

Lay out the tomatoes and peaches on a serving platter and sprinkle the tarragon leaves over the top.

Pour the vinaigrette over all. Chill for at least 1 hour, then serve.

Salsa Alternative: Coarsely chop the tomatoes and peaches, toss with tarragon leaves and just a little dressing. Serve over roast pork

Tarragon Vinaigrette

3 Tbl light white vinegar, such as rice vinegar
2 tsp. fresh tarragon leaves
6 Tbl olive or vegetable oil
Pinch of salt
Tiny pinch of white pepper

Place vinegar and tarragon leaves in a small bowl, then set aside to steep for 30 minutes.

Add the oil, salt, and pepper to the vinegar and tarragon mixture and whisk together. Use right away or set aside at room temperature for up to 2 days.