Tomato Salad

5 Ripe Heirloom tomatoes 3 Ripe Peaches ¼ cup sliced red onion ¼ bunch basil (rough chop) ¼ cup goat cheese (crumbled) ¼ toasted pine nuts ¼ cup good olive oil Juice of 3 lemons Method:

1. Slice tomatoes and platter, season with pinch of salt 2. Cut peaches in half, lightly coat with olive oil, on a hot grill, grilled mark both sides. 3. Toast pine nuts in oven @ 375 degrees for 10 minutes. Let cool 4. Assemble salad by adding peaches, chopped basil, sliced red onion, goat cheese, remaining olive oil, lemon juice and finish with more salt and pine nuts.