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In a bowl, combine all ingredients for the salsa. Set aside.
In another bowl, whisk together all ingredients for the dressing. Set aside.
Brush each side of the eggplant slices with olive oil and season with salt and pepper. In a ridged pan set over high heat, cook the eggplant slices until golden-brown grill marks appear (3-4 slices at a time). Set aside.
Place arugula in centre of plate and top with red cabbage, eggplant, almonds, and feta. Cover with peach salsa. Drizzle with dressing and season with fleur de sel and fresh cracked pepper.
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