Ingredients

• 5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges
• 3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
• Kosher salt
• 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
• 1 Tbsp. fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Aleppo-style or other mild red pepper flakes (for serving)

Instructions

1. Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.
2. Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.
3. Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.