Recipe

Warm orchard and field salad

Photo by Sagegreen

This recipe was entered in the contest for Your Best Greens
Chef
Sagegreen's Notes:
This is a simple summer salad that combines fresh caramelized warm corn and peaches over a bed of mixed greens, which adore wilting, with just a drizzle of a crème fraîche dressing.

fresh milled black pepper, to taste, divided Ask a question about this ingredient

2 tbl. mixed herbs-basil, spearmint, and lemon verbena, divided Ask a question about this ingredient

bed of mixed greens such as baby spinach and bulls blood beet micro greens Ask a question about this ingredient

one small red onion sliced thinly into rings Ask a question about this ingredient

Maldon salt flakes or other finishing salt Ask a question about this ingredient

For the dressing whisk the crème fraîche, honey, mustard,and olive oil together until smooth. Whisk in the lemon juice and vinegar. Add some salt and pepper. Add 2-3 tsp. of fresh herbs, chiffonade or finely chopped. Taste and adjust to your liking. Shake, cover and chill until serving.
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Brown the butter in a frying pan. Add the chopped fresh corn with a pinch of salt and pepper. Cook for 4-6 minutes until the corn begins to caramelize. Quickly add the peach slices for 30 quick seconds just to warm.
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On a bed of mixed greens (which will love wilting gently), place the warmed peaches and corn. Top with the onion and remaining fresh herbs. Drizzle a bit of the creamy dressing and a sprinkle of finishing salt to your liking.
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