Summer Orchard & Garden Salad

Juicy heirloom tomatoes, sweet peaches, fresh greens, herbs, berries & whipped Brie with lemon-thyme vinaigrette

A bright, fresh celebration of summer’s best flavors!

Ingredients

• 5 large heirloom tomatoes, cut into wedges

• 5 ripe but firm peaches, cut into wedges

• 6 oz arugula

• 4 oz red oakleaf lettuce, torn

• ½ cup fresh shiso leaves, torn

• ¼ cup sorrel leaves, torn

• ½ cup spring onions, thinly sliced

• 2 Tbsp chives, finely cut

• ½ cup blueberries

• 8 oz Brie, whipped

• Microgreens, for garnish

Lemon-Thyme Vinaigrette

• ½ cup extra-virgin olive oil

• 3 Tbsp fresh lemon juice

• 1 Tbsp honey

• 1 tsp Dijon mustard

• 1 tsp finely chopped lemon thyme

• ½ tsp kosher salt

• Black pepper, to taste

Whipped Brie

Remove the rind from the Brie and bring it to room temperature.

Whip until smooth and creamy.

If needed, loosen with a small amount of heavy cream or olive oil.

Method

1. Season the Fruit

Season the heirloom tomatoes and peaches separately with a small pinch of kosher salt.

Let sit for 5–8 minutes.

2. Toss the Greens

Toss the arugula, oakleaf, shiso, sorrel, spring onions, and chives with just enough vinaigrette to lightly coat.

3. Assemble the Salad

Arrange the greens onto chilled plates.

Nestle the heirloom tomato and peach wedges throughout the greens.

4. Add the Finishing Touches

Dot the salad with whipped Brie.

Scatter blueberries around the plate.

Finish with microgreens, additional torn shiso, cracked black pepper, and a light drizzle of vinaigrette.

Shop the Market

Tomatoes

• Willow Wisp Organic Farm

• Sprouting Dreams Farm

• Two Creek Farms

Peaches

• Trapani Farms

Greens & Herbs

• Willow Wisp Organic Farm

Blueberries

• Trapani Farms

Brie

• Calkins Creamery

Thank you for supporting local farmers & makers!

Recipe compliments of Chefs Shane & Nicole of Between the Tines Catering.