Ingredients

Dressing:
1/2 cup feta cheese, crumbled
1 small shallot, chopped (about 1 T)
2 T lemon juice
2 T orange juice
2 T sour cream
1 T granulated sugar
2 T extra virgin olive oil
a few turns from the pepper mill

Salad:
2 heads "living" butter lettuce, cored. Leaves rinsed, dried & trimmed
2 freestone peaches or nectarines, halved and sliced
1 cup fresh raspberries (optional)
14/ cup toasted sliced almonds

Directions

Combine the dressing ingredients in the bowl of a food processor and process, pulsing at first until a smooth dressing is formed.  Adjust seasonings.  Divide the leaves among four salad plates, arranging them in a tight "flower" in the center of each plate.  Drizzle the lettuce leaves with half the dressing.

Garnish each salad with the fruit slices, a few raspberries and a scattering of the almonds.  Serve the salads and pass the remaining dressing.

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