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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

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


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

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