"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor

Ingredients

　　2 peaches (cut into 1/2" wedges)

　　1 pound trimmed green beans

　　2 tablespoons olive oil

　　Kosher salt

　　Freshly ground black pepper

　　2 tablespoons toasted slivered almonds

　　1 tablespoon Sherry vinegar

　　Toss 2 peaches (cut into 1/2" wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.