Ingredients
- For the relish:
- 1 lb. jumbo lump Louisiana crab meat
- 3 ears fresh corn, shaved off cob
- 4 Louisiana peaches, diced with skins on
- 1 pint mixed variety cherry tomatoes, quartered
- 1 shallot, minced
- 2 small cucumbers, diced small
- 1/4 c. chopped pecans
- 2 oz. by weight of your favorite microgreens
- For the dressing:
- 1/4 c. peach balsamic vinegar
- 1/4 c. smoked olive oil
- 1 tsp. kosher salt
- 1 tsp. course black pepper
- 1 tsp. your favorite summer grilling seasoning
Directions
For the relish:
- Mix all ingredients together gently in a glass bowl and keep chilled.
For the dressing:
- Whisk together all ingredients and pour dressing over relish, toss gently and keep chilled until ready to serve.
To plate:
- Make a base on a medium-sized plate with wild arugula or your favorite greens from the market, top with relish mixture and finish with a drizzle of the peach balsamic.
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