Hothouse Cucumber and Georgia Peach Salad

Ingredients:

• Georgia Peaches, ripe 8 wedges – 1 ea
• Hothouse English cucumber, small diced – 1 ea
• Heirloom tomato 8 wedges – 1 ea
• Baby gem lettuce, cut in 4 – 1 piece
• Pickled red onion – 2 oz
• Crumbled Feta cheese – 2 oz
• Fresh mint, finely julienne – 3 leaf
• Lemon basil vinaigrette – 1oz

Lemon Basil Vinaigrette:

• Basil – ½ oz
• Shallot – fine diced
• Parsley – 2 sprigs
• Garlic, chopped – 1 piece
• Salt and pepper, to taste
• Dijon mustard – 1 teaspoon
• White vinegar – ½ teaspoon
• Lemon juice – ¼ teaspoon
• Blended oil – ½ cup

How to Make the Vinaigrette:

• Blend 1-8 in blender until frothy.
• While blender is still on, add in a slow steady stream blended oil until vinaigrette thickens.
• Serve when needed.

To Assemble Dish

• Toss in a mixing bowl baby gem lettuce, peach and cucumber in a bowl with lemon basil vinaigrette.
• Layer lettuce and peaches on plate.
• Sprinkle cucumber over salad.
• Drop crumbled feta across top of salad.
• Add some pickled red onion on top as well, and garnish with the finely julienne mint leaves.