Ingredients:
- 7 ears corn on the cob, husked
- 1 1/2 cup Cherry tomatoes, sliced
- 6 peaches, pit removed and halved
- 1/2 red onion, diced
- 1 avocado, pit remove and diced
- 1 cup bread, diced
- 1 package Boursin Garlic & Fine Herbs
Hot Honey Vinaigrette
- 2 cloves garlic, minced
- 1 tbs jalapeno, finely diced
- 1/4 cup honey
- 1 tsp salt
- 1 tbs apple cider vinegar
- 1 lemon, juiced
- 1 tsp pepper
- 3/4 cup olive oil
Instructions:
- Get the grill fired up and toss on the corn and the sliced peaches. Cook until both the corn and peaches are slighted charred. About 8-10 minutes. After corn is done cooking slice off kernels into a salad bowl. Slice charred peaches and toss in with the corn.
- Place an oiled pan over medium high heat and toss in the diced bread and toast on all sides. Toss into the salad bowl.
- In the same salad bowl toss in the sliced tomatoes, red onions, and avocado. Gently crumble Boursin onto salad.
- In a small bowl mix together garlic, jalapenos, apple cider vinegar, lemon juice, salt, pepper, and honey. To ensure the honey gets well incorporated, you can heat up the honey in the microwave for 10 second or so. Stream in olive oil while stirring. Pour dressing over salad, mix, and enjoy!