Serves 4-6
¼ cup olive oil, plus more for grilling
2 tablespoons unseasoned rice vinegar
1 tablespoon hot honey
1 garlic clove, minced
½ teaspoon kosher salt
2 peaches, cored and cut in half
2 cups cooked farro
3 ears fresh corn, shucked
1 minced shallot
4-6 basil leaves, thinly sliced or torn
4-6 mint leaves, thinly sliced
4 ounces Point Reyes Toma, shaved
¼ cup roasted pistachios, finely chopped
Enzo Fresno Crushed Basil Olive Oil, to finish
In a small bowl, whisk together vinegar, honey, garlic, and salt. Continue to whisk as you add olive oil in a slow steady stream until emulsified. Set aside.
On a pre-heated grill or grill pan (alternatively, use a cast iron or nonstick skillet on the stove) cook peaches, about 2 to 3 minutes per side. Remove from heat. Slice each half into 4-6 slices, depending on size.
Add corn to grill and cook, turning occasionally, until evenly grilled. Remove from heat, let cool enough to handle and, using a knife, carefully remove kernels from cobs.
In a mixing bowl, gently combine farro, corn, shallot, basil, mint and half of dressing. Shave half of Toma and toss. Taste and adjust seasoning and add more dressing, as needed.
Pour salad onto platter, top with grilled peach slices, remaining Toma and roasted pistachios. Drizzle the top with Enzo Crushed Basil Olive Oil to finish.
