Ingredients

• 1/4 cup Organic Old Fashioned Rolled Oats
• 2 Tbsp Extra Virgin Olive Oil
• salt, pepper, and cayenne pepper (latter optional)
• 1 Peach (or nectarine) thinly sliced
• 1 tsp Balsamic Vinegar
• 1 tsp Extra Virgin Olive Oil
• About 4 cups Assorted Baby Lettuces

Instructions

1. Heat the 2 tablespoons of oil in a pan over medium-high heat about 30 seconds, or until hot. Add the oats and shake or stir the pan to coat them all in the oil.
2. Reduce heat to medium-low and sprinkle with the salt, pepper and optional cayenne. Cook, stirring frequently, another 1-2 minutes or until the oats appear lightly toasted (careful to watch for any signs or smells of over-toasting or burning).
3. Remove from the pan immediately and set aside to cool.
4. Toss the lettuces and the peach slices in a large bowl, and drizzle in the balsamic vinegar and remaining olive oil. Toss to coat thoroughly, and divide amongst serving dishes. Top each with the cooled oat topping and serve immediately.