Peach Salad with Peanuts and Chile

Ingredients

• ⅔ cup lemon vinegar (such as O Citrus Champagne Vinegar) (see Note)
• ⅓ cup manuka honey
• 1 teaspoon kosher salt
• 1 ½ pounds fresh peaches (such as Flavorich or July Prince) (about 4 medium peaches)
• ½ cup blanched raw peanuts (about 2 3/4 ounces), toasted
• 1 to 2 (1/2-ounce) fresh Holland finger, cayenne, or red Fresno chiles (to taste), seeded if desired, and thinly sliced (about 3 tablespoons per chile)
• ¼ cup packed fresh basil leaves (such as Thai, sweet Italian, or African blue basil), larger leaves torn in half
• 1 teaspoon flaky sea salt (such as Maldon)

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