PUT A HEALTHY PINCH OF SEA SALT AND SEVERAL GRINDINGS OF PEPPER IN THE BOTTOM OF YOUR SALAD BOWL.
PEEL AND DICE THE SHALLOT. ADD TO THE BOWL AND ALLOW TO SIT FOR 5 MINUTES.
WITH A WIRE WHISK BEAT IN THE NUT OIL, THEN THE OLIVE OIL TILL THE DRESSING IS CREAMY. THE HARDER YOU WHISK IT, THE MORE VISCOUS IT WILL GET.
PREPARE THE LETTUCES. TRIM OFF ROOTS FROM THE RADICCHO, LITTLE GEM AND FRISÉE. TEAR THEM INTO PIECES AND PUT THEM IN THE BOWL. HEAD LETTUCES MAY NEED TO BE RINSED IN WATER AND SPUN DRY (CHECK FOR ANY GRIT), THEN WRAPPED IN A KITCHEN TOWEL BEFORE ADDING TO THE SALAD BOWL.
HEAT A CAST IRON PAN FOR AT LEAST THREE MINUTES. MEANWHILE, SLICE THE PEACHES IN HALF AND REMOVE THE PITS.
ADD A SPLASH OF OIL (ANY OIL) TO THE PAN AND LAY DOWN THE PEACHES, CUT SIDE DOWN.
GRILL FOR ABOUT 2 MINUTES, DEPENDING HOW DARK YOU WANT THE. EVEN BLACKENED PEACHES TASTE GREAT.
TOSS THE SALAD. ARRANGE THE PEACHES ON TOP, CUT SIDE UP. ALTERNATELY, YOU CAN PLATE INDIVIDUAL SALADS AND TOP EACH WITH A PEACH HALF.
ADD A DROP OF BALSAMIC VINEGAR TO THE HOLLOW OF EACH PEACH.
SERVES AS MANY AS YOU'D LIKE. JUST MAKE SURE YOU HAVE ENOUGH PEACHES.