How To Make Local Peach & Heirloom Tomato Salad with Goat Cheese & Benne Seed Vinaigrette - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. toasted benne seeds (or sesame seeds)
• 1 Tbs. orange blossom honey
• 2 small cloves garlic, grated with a microplane
• Zest of 1 lemon, grated with a microplane
• 1/4 cup fresh lemon juice
• 2 Tbs. water
• 2 Tbs. tahini
• 1/4 cup benne seed oil from Oliver Farms Artisan Oils or organic sesame seed oil from Whole Foods or Target
• 1 tsp. Diamond Crystal kosher salt
• 1/2 tsp. cracked black pepper
• 1/4 cup toasted benne seeds
• 8 oz. log goat cheese, cut into 1/2-inch slices
• 5 oz. prewashed baby arugula
• 5 oz. prewashed spring mix
• 6 oz. English cucumber, thinly sliced, approx. 1 cup
• 1 lb. heirloom tomatoes, cut into wedges
• 12 oz. local peaches, sliced
• 1/2 cup thinly sliced red onion, approx. 2 oz.