Chicago Farmers Market Recipes
Fresh Peach and Corn Salad with Blackberry Mint Vinaigrette
By Emilee Oliver, Student Chef, Le Cordon Bleu College
1 cup peaches, quartered
½ cup sweet corn
2 tablespoons mint, chopped
¼ pear, sliced thinly
½ cup blackberries
1 tablespoon shallot, minced
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).