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As for the dressing?
Its a basil and honey vinaigrette so sweet and tangy youll be licking the bowl clean.
Arrington starts by making the vinaigrette.
LA-based chef and former contestant onTop Chef
This, she says, ensures that it doesnt overpower the other ingredients with its potency.
The smoother, mellower blanched garlic meshes perfectly with the sweet-savory summer produce, too.
When it comes to the peaches, she recommends using fruit that isnt super ripe yet.
This will add more firmness than overripe fruit, and prevents the finished product from gettingtoodrippy after its dressed.
Ditto the heirloom tomatoes.
You want to use tomatoes that arent too soft.
Watch the episode to see it all come together and get the full recipe below.
Not even a thing.
Blend on high until the ingredients are thoroughly combined.
Next, add in spinach, basil, and a couple of ice cubes.
Place in an airtight container and set aside until youre ready to serve.
For the salad, gather all ingredients together in a bowl.
Toss gently, adding salt and pepper along the way.
Dress evenly with basil vinaigrette and toss immediately before serving.
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