Peach and Escarole Salad

2 tablespoons olive oil

1 tablespoon rice vinegar

1 tablespoon sherry vinegar

1 teaspoon mayonnaise

salt and ground black pepper to taste

1 small head escarole, cut into 1-inch ribbons

1 peach, sliced

4 ounces goat cheese, crumbled

½ cup toasted walnuts

Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.

Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.