Name: Rachel's Farm Table Provençal Salad
Cuisine: French
Ingredients: 1 6-ounce bag of spring mix/mesclun; 1 large beet, cooked (or raw), julienned; 1 large peach, pitted and diced; 4 large radishes, thinly sliced; 1/4 cup red onion or green onions, sliced; 1 cucumber, peeled or unpeeled and sliced; 1/2 cup cherry tomatoes; 2 tablespoons slivered almonds, toasted; 2 ounces goat cheese, toasted (optional); Provencal Vinaigrette (see below)

Grilled Peaches & Brie with Herbs de Provence

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Author: Rachel VanDuzer, Rachel's Farm Table
Cuisine: French

Ingredients

Scale

2 peaches
1 wedge Brie cheese
2 teaspoons herbs de Provence, or to taste
1 teaspoon dried lavender or to taste
2 tablespoons olive oil

Instructions

Remove skins from peaches. Slice into thin wedges (about 12 per peach).
Combine herbs and lavender in a small bowl.
Cut Brie into wedges lengthwise. Toss with herb mixture. Heat in oven or grill on non-stick aluminum foil until golden brown.
In a medium-sized bowl, add oil and leftover herbs/lavender. Toss peaches in herb mixture.
Grill peaches just until tender in a grill pan or on a well-oiled grill or grill basket.
Serve peaches with Brie on a thinly sliced, toasted French baguette. . Bon appétit!

Find it online: https://www.weaversorchard.com/traditional-provencal-cooking-peaches/