Peach & Tomato Salad

1. Heat a 10” skillet over medium heat. Add the olive oil. Once hot, add the sprig of rosemary. Let fry for a minute or so until crisp. Transfer the rosemary to a paper towel to drain. Pour the oil into a stainless steel mixing bowl. Let cool slightly.
2. Whisk in the red wine vinegar and chives. Season with salt and black pepper to taste. Add the peaches, cherry tomatoes, and dried currants. Toss to coat. Let marinate at room temperature for at least 20 minutes. Taste and season again if needed.
3. Meanwhile, heat the skillet again over medium heat. Add enough olive oil to coat the bottom. Once hot, add the torn bread. Toast for 2-3 minutes until golden and crisp, stirring/flipping often. Turn off the heat and season with a good pinch of salt.
4. Arrange the arugula on a large platter. Mound the peaches and tomatoes over top. Garnish with the croutons, goat cheese, pickled fresno peppers, and pistachios. Strip the rosemary leaves off of the stem and crumble onto the salad. Spoon the remaining vinaigrette over top.

Pickled Red Fresno Peppers

1. In a saucepan, combine the red wine vinegar, water, sugar, and salt. Bring the pickling liquid to a simmer over medium heat, stirring so the sugar dissolves.
2. Place the sliced peppers in a large bowl. Pour the liquid over the peppers. Ensure the peppers are fully submerged. Let sit for at least 30 minutes.
3. Retrieve the pickled peppers for the salad (draining off the liquid) and reserve the rest of them in the fridge for another use (in the liquid).