Preheat the oven to 350°. In a saucepan, mix the 2 vinegars and lift to a boil. Assign apart the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand unless wintry. Hurry within the peppers and refrigerate unless wintry, 20 minutes.
Drain off all but 2 tablespoons of the vinegar from the vegetables; assign it for one other use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and support.
One Serving 200 cal, 15 gm full, 3.4 gm sat full, 13 gm carb, 4 gm fiber.