Recipe by Chef Brian Horn of JCT Kitchen and Marcel 

Demonstrated at the Westside Farmers Market on Sunday, May 22, 2016

Ingredients:

• Peaches from Pearson Farm
• Radishes from Little Fox Farm
• Basil from Little Fox Farm
• Kale from Truly Living Well
• Mint from Truly Living Well
• Plain Greek Yogurt from Atlanta Fresh
• Honey from Bee Wild
• Maldon Salt
• Marcel Vinaigrette (mayonaise, walnut oil, pecan oil, maple bacon, eggs)
• Spiced Pecans

Directions:

1. Slice peaches, radishes, kale, herbs and set aside.
2. Chop and toast the spiced pecans.
3. Toss the kale, herbs and radishes with the vinaigrette.
4. Sweeten yogurt with honey and a pinch of salt, stir to mix.
5. Apply a spoonful of yogurt to a plate, top with slices of peaches and kale mixture.
6. Garnish with pecans.