For the dressing:
1/4 cup local honey
1/4 cup cider vinegar
10 (2-inch) sprigs fresh thyme
1 Tbs. Dijon mustard
2 Tbs. chopped shallot
Kosher salt
Freshly ground black pepper
Zest and juice of 1 medium lemon
1/4 cup extra-virgin olive oil
3/4 cup vegetable oil, preferably grapeseed
For the salad:
4 heirloom tomatoes, preferably assorted colors, cut in wedges
4 ripe peaches, skin on, cut in wedges
½ medium red onion, thinly sliced
Kosher salt
2 cups (½-inch) cubes of corn bread or brioche, dried on sheet pans overnight or in a 250°F oven.
1 lb. arugula with leaves torn
1 cup lightly packed, torn basil leaves
For the dressing:
In a stainless-steel saucepan over medium heat, bring the honey and vinegar to a simmer until it begins to slowly bubble. Add the sprigs of thyme and let it continue to simmer for about 10 minutes. Remove from the heat, strain into a stainless-steel container, and allow to cool to room temperature.
Combine the cooled honey mixture, Dijon mustard, shallot, pinch of salt, pinch of pepper, lemon zest, and lemon juice in a blender. Blend on medium speed until all the shallot is minced. Drizzle in the oils until the dressing is emulsified. Use at room temperature.
For the salad:
Combine the tomatoes, peaches, onion, and dried bread in a bowl.
Drizzle with about a 1/4 cup of the dressing, add a generous pinch of salt, gently toss, and let sit for 10 minutes. This will allow the bread to slightly soak up the juices and soften.
Add the arugula and basil, toss, drizzle with dressing as desired, and, and serve.
Chef’s Tip
“If your peaches aren’t ripe enough, don’t sweat it. A little time on the grill will help soften the peach and give it a nice juicy texture with a subtle smoky flavor,” says Wilber.
Post House Inn
101 Pitt St., Mount Pleasant
theposthouseinn.com
Get a list of nearby farm stands and markets to buy the juicy gems, plus an update on a local heirloom variety that may be making a comeback
