SMOKEY ORANGE MISO VINAIGRETTE:
½ cup olive oil
⅓ cup white wine vinegar
Zest and juice of 1 orange
¼ cup packed basil leaves
2 tbsp miso paste
1 tbsp smoked paprika
1 clove garlic
TOMATO PEACH SUMMER SALAD:
2 ears of fresh corn, blanched and cooled
2 lbs Organic Sapori™ Sweet Cocktail Tomatoes, sliced into wedges
3 ripe peaches, chopped
1 cup sugar snap peas, cut in half
½ cup crumbled blue cheese
Basil to garnish
To make vinaigrette; place oil, vinegar, orange zest and juice, basil, miso, smoked paprika and garlic in a blender cup. Blend with an immersion blender or regular blender until basil is minced and liquid has emulsified.
Char the blanched and cooled corn over an open gas flame or grill. Let sit until cool enough to shave kernels from cobs.
Arrange tomatoes, peaches, snap peas, blue cheese and corn on a serving platter. Garnish with basil leaves and serve drizzled with vinaigrette.
