Okanagan Summer Salad

August...peaches, nectarines and blackberries are at their best and the weather is too hot for cooking. Pick up a fresh baguette to go with this salad and dinner is ready! 

WHAT TO GATHER:

Fresh salad greens 

2 peaches or nectarines, cut into small chunks

1-2 cups of blackberries

1/2 sweet onion, diced

1 sweet pepper, diced

125mL pumpkin seeds or roasted pine nuts

1 small chevre cheese, baked and cut into rounds (see below)

olive oil

15mL Herbes de Provence

125mL breadcrumbs

1 spring fresh lavender, and pull to remove blossoms from stem

TO BAKE CHEVRE:

Pre-heat oven to 350 Fahrenheit. Brush chevre cheese with olive oil. Mix Herbes de Provence and breadcrumbs on a plate and roll oiled cheese in mixture, gently pressing to embed the mixture in the cheese. Bake at 350 Fahrenheit for 7-10 minutes. Let cheese stand 5 minutes, then slice into thin rounds. 

TO ASSEMBLE SALAD:

Fill salad bowl with greens.

Arrange peaches or nectarines, blackberries, pepper and onion on salad greens. Place sliced cheese rounds on top. Sprinkle seeds (or nuts) and lavender flowers on after cheese is arranged and serve with a vinaigrette. Our favourite local dressing for this salad is Little Creek Gardens Original Vinaigrette!