Peach & tomato salad with whipped goats cheese

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 tablespoon whole-grain mustard
• ½teaspoon fresh lemon zest, plus 2 teaspoons juice
• Kosher salt and black pepper
• ¼ small red onion, very thinly sliced
• 4 grams soft goat cheese or feta
• 6 tablespoons heavy cream
• 2 large heirloom tomatoes, cored and cut into 1-inch wedges
• Around 10 of Peter's small peaches halved, pitted and cut into ½-inch wedges
• herbs of choice (we used fennel leaves) and edible corn flowers
  
  
  

Method:

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.

Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the dressing and onions to the tomato & peach wedges  and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately with fresh herbs and edible flowers

Delish!