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Chicago Farmers Market Recipes

Fresh Peach and Corn Salad with Blackberry Mint Vinaigrette

By Emilee Oliver, Student Chef, Le Cordon Bleu College  

peach and corn salad
Ingredients

1 cup peaches, quartered
½ cup sweet corn
2 tablespoons mint, chopped
¼ pear, sliced thinly
½ cup blackberries
1 tablespoon shallot, minced
Olive oil
Salt and pepper

Instructions

Salad:
1. Toss peaches, corn and mint. Add vinaigrette and garnish with pear slices.

Vinaigrette:
1. Combine one tablespoon olive oil, shallot and blackberries (mushed).