- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon sherry vinegar
- 1 teaspoon mayonnaise
- salt and ground black pepper to taste
- 1 small head escarole, cut into 1-inch ribbons
- 1 peach, sliced
- 4 ounces goat cheese, crumbled
- 1/2 cup toasted walnuts
- Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
- Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.