Corn, Peach, Tomato & Blue Cheese Salad

Last Friday afternoon, we piled the kids in the car to go apple picking, and it was the most heavenly fall day. Those moments when the weather and nature and good moods all converge and everyone is happy, and you feel inspired just by taking a deep, chilly breath. Our afternoon felt like a kiss goodbye to summer and a hello hug to fall.

We usually go to Applecrest Farms:

Every square inch of their grounds is gorgeous – you can tell these people care a lot. About their farm, their food and the people who visit there. The produce is mind blowing. Every item was so pretty. Look at these ingredients – like a kid in a candy store:

So I came home with tons of produce (and apples of course…I will save that for my next post), and decided to make a huge salad that honored all of these gorgeous ingredients.  I have seen several salads lately that include an end of summer list of ingredients, and all of them have made me swoon.  I combined some of them to make this, and I have to say I really loved it. (I brought it to a neighborhood party and they did too.) The lime juice in the dressing really makes these fresh flavors pop, and just like my last post, the peaches are from my neighbors. Their tree sags down with the weight of the ripe fruit and I sort feel like I am doing a good deed when I pick them. You can obviously substitute so much in here – goat cheese instead of blue, cherries instead of cherry tomatoes. Have fun making a harvest salad (and let me know what ingredients you used!). Or just make this one – it’s a sure thing.

 

 

Corn, Tomato and Peach Salad with Blue Cheese and Lime Dijon Vinaigrette (printer version here):

4 cups of mixed greens – arugula, baby spinach, and fresh red leaf lettuce are wonderful

2 ripe peaches, thinly sliced

2 ears of corn, boiled until soft and kernels removed

1 pint cherry tomatoes, halved

4 oz. blue cheese, crumbled

1 shallot, diced

salt & pepper

 

For the Dressing:

Juice of 2 limes (about ¼ cup)

½ cup good olive oil

1 teaspoon dijon mustard

½ teaspoon salt & ¼ teaspoon pepper