Peach Dressing:

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1/4 cup peach preserves
• 1 tablespoon Dijon Mustard
• 2 teaspoons hot honey
• 1/2 teaspoon salt

Peach and Corn Salad:

• 4 ears of corn on the cob, shucked and silk removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 ripe avocados, skin and pit removed and diced into small squares
• 1 cucumber, diced (regular or English)
• 3 ripe peaches, stem and pit removed and diced (*I keep the skin on)
• 1 red bell pepper, seeds and stem removed and diced
• 1 tablespoon fresh basil, cut into a chiffonade (thin strips)
• 1 fresh jalapeño, seeds and stem removed, and minced