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Ingredients

• 1/4 cup  white balsamic vinegar
• 1/4 cup  unseasoned rice vinegar
• 3   celery ribs, finely diced
• 2   medium carrots, finely diced
• 1   large red bell pepper, finely diced
• 1   large yellow bell pepper, finely diced
• 1   large peach, cut into 1/4-inch dice
• 1   medium cucumber, peeled, seeded and cut into 1/4-inch dice
• 1 cup  finely chopped frisee
• 1 cup  coarsely chopped arugula
• 1 cup  thinly sliced napa cabbage
• 3 tablespoons  extra-virgin olive oil
•   Salt and freshly ground black pepper
• 3 ounces  fresh goat cheese, crumbled
• 1/2 cup  slivered toasted almonds
• 1   large hard-cooked egg, sliced into 6 rounds
•   Smoked paprika, for sprinkling

Description

Paul Newman, The Late Co-owner Of Dressing Room, Michel Nischan's Restaurant In Westport, Connecticut, Loved A Good Chopped Salad. To Add A Tangy Burst Of Flavor, Nischan Pickles The Carrots, Celery And Peppers Before Tossing Them With The Rest Of The

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