Warm orchard and field salad

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Ingredients

  •   1/3 cup of crème fraîche
  •   1 tsp. honey, to taste
  •   3/4 tsp. Dijon mustard
  •   1 tbl. extra virgin olive oil
  •   2 tsp. fresh lemon juice
  •   1 tsp. white wine vinegar
  •   pinch of kosher salt, divided
  •   fresh milled black pepper, to taste, divided
  •   2 tbl. mixed herbs-basil, spearmint, and lemon verbena, divided
  •   2-3 tbl. unsalted butter, to taste
  •   2 cups of corn cut off the cob
  •   2 fresh peaches, sliced
  •   bed of mixed greens such as baby spinach and bulls blood beet micro greens
  •   one small red onion sliced thinly into rings
  •   Maldon salt flakes or other finishing salt

Instructions

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