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Watercress, Endive and Grilled Peach Salad
- 4 peaches
- 2 tablespoons melted unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 Belgian endives trimmed and cut crosswise into 1-inch pieces
- 2 stemmed watercress (about 8 cups)
- 6 ounces halved bocconcini or sliced fresh mozzarella
Directions:View on PBS Food
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