Tomato & Peach Salad

Directions

In a small skillet combine the almonds and sugar.

Toast over medium-low heat until the almonds are golden and sugar has started to caramelize.

Stir often and watch carefully.

Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper.

Shake well.

Core the tomatoes and cut into ½-inch thick wedges.

Cut the peaches into wedges about the same thickness.

Arrange the tomatoes and peaches in alternating pattern on a serving platter.

Drizzle with dressing and sprinkle with the almonds.

Garnish with basil leaves.