Summer Salad with Peaches and Beets

June 13, 2019

Kory Cheshier

Nancy Vienneau introduced a refreshing garden salad to the third annual Tour De Farm guests using fresh greens from Southall.

Ingredients

1-2 heads garden lettuces, washed, spun dry and torn

4 ripe peaches, diced

3 cooked beets, diced

8 ounces crumbled goat or feta cheese

chive flower vinaigrette

¼ teaspoons dry mustard

2 tablespoons local honey

¼ cup chive flower of other floral vinegar

¼ teaspoon salt

¼ teaspoon black pepper

1 cup extra-virgin olive oil

Preparation

Place the first five ingredients into mixing bowl. Whisk together until well combined. Then, slowly pour in the olive oil, while continuously whisking until the vinaigrette is emulsified.

To make chive flower vinegar:

Cut the blossoms of 15-20 blooming chives. Rinse and dry. Plunge into jar filled with one-cup white wine vinegar. Allow the flowers to infuse the vinegar for at least one week. Strain the flowers and use.