Lollo Rosso leaves, shredded
4 ripe peaches, halved and stoned (pitted)
225 g/8 oz/1 cup cream cheese
30 ml/2 tbsp single (light) cream
75 g/3 oz walnut halves
Salt and freshly ground black pepper
2 stuffed green olives
Method:
Put some shredded lettuce on four
individual plates and top with two peach halves, cut sides up. Beat
the cheese with the cream. Reserve four walnut halves for garnish and
chop the remainder. Beat into the cheese and season to taste. Pile on
to the peaches and garnish each with half a stuffed olive and a walnut
half.