Summer Salad With Peaches, Corn, Blueberries, and Goat Cheese
Ingredients
For the basil vinaigrette:
- 2 cups fresh basil leaves, loosely packed, plus more for garnish (1 large bunch is perfect)
- 1/2 cup extra-virgin olive oil
- 3 tbsp white balsamic or red wine vinegar
- 1 tsp honey
- 3/4 tsp Kosher salt
- Pinch red pepper flakes
For the salad:
- 1 large head romaine lettuce, very thinly sliced (about 4 loosely packed cups)
- Salt and pepper
- 1 ear of sweet white corn, cut off the cob
- 1 peach, thinly sliced
- 1/3 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1 small avocado, cut into small chunks
- 2 cups shredded chicken (from a store-bought rotisserie chicken, or grill a couple chicken breasts and chop them up)
- 1/3 cup candied pecans (or any toasted nuts)
Instructions
- To make the vinaigrette, combine all ingredients in a blender until only small specks remain. Set aside.
- To make the salad, place the lettuce in a shallow serving platter and season with salt and pepper. This is the key to a good salad: season your greens before you toss with the dressing.
- Distribute corn, peach slices, blueberries, goat cheese, avocado, chicken, pecans, and the reserved basil leaves over the lettuce. Lightly toss. Drizzle with desired amount of dressing (you’ll likely have some leftover, which will keep for up to 5 days in the refrigerator). Enjoy!