Peach and tomato salad with pickled snow chili peppers and spiced roasted almonds

Wash the snow chili peppers, slice them and put them in a jar.

Bring apple cider vinegar, salt, sugar, coriander seeds, peppercorns and bay leaf to a boil; pour over the chilies, let cool and seal. Keeps for months.

Heat the almonds, toss in egg white mixed with paprika, cayenne and garlic, spread on a baking tray lined with a silicone mat, dry out in the oven and let cool.

Soak the salad greens in ice water for a few minutes to crisp them.

Score a small X into each tomato and peach. Drop into boiling water about 30 seconds, until the skins start to peel, then into an ice bath; peel, using a peeler if the skin sticks. Peeling is optional.

Ball the peaches with a melon baller and cut into wedges; cut the tomatoes into slices or wedges; cut the red onion into very thin strips.

Make the vinaigrette: lemon juice and olive oil one to two, with honey, salt and pepper to taste; whisk briefly to emulsify.

Toss arugula with vinaigrette; arrange tomatoes, peaches, onions, feta, chili pickles and spiced almonds; finish with more vinaigrette, a drizzle of balsamic and fleur de sel.