contributed by Market Chef Maggie C. Perkins
Malabar spinach, destemmed, leaves torn
Fresh young corn, removed from the cob
Early green beans, trimmed
2T marinating oil from Brazos Valley Cheese marinated feta
Peaches, pitted, sliced (if peaches are not available, substitute plums)
1T honey, or to taste
Water, to thin
1/2 bunch, each, basil and mint, stemmed and chopped
1 jar Brazos Valley marinated feta, drained (Reserved. See above.)
1T, plus 2t balsamic vinegar
Purple cabbage, shredded thinly
Young cucumber, sliced
Combine spinach, corn, green beans, and feta marinating oil in a saucepan over medium heat, stirring frequently, sauté until beans are slightly limp. Remove from heat.
In a cast iron saucepan over medium-high heat, stirring constantly, slightly char skins of sliced peaches, and brown edges. Pour in 1T vinegar, stirring and simmering until pan is deglazed. Add honey, then water, stirring to combine. Heat to thicken to a syrup. Reduce to medium heat.
Toss to combine chopped herbs, feta, remaining vinegar. Fold into macerating peaches. Stir to combine and cook until feta cubes are slightly softened and beginning to crumble. Remove from heat.
In a large salad bowl, combine cabbage, cucumber, green bean mixture, and peach mixture.
Toss well before serving.