Fresh Corn, Peach, Avocado & Goat Cheese Salad with Garlic Breadsticks

Directions

1. Preheat the oven to 425°F.
2. In a small bowl, mash the minced garlic with the oil and spices to form a garlicky oil.
3. Brush the flatbread or naan with the garlic oil, cut into 1½-inch strips, and place them on a baking sheet. Bake until the strips are crisp, about 8–10 minutes, then remove from the oven.
4. Whisk together the dressing: oil, vinegar, honey, salt, and pepper in a medium bowl.
5. Rinse and dry the corn, peach, avocado, onion, parsley, and basil. Slice the kernels off the corn into a large bowl, dice the peach, dice the avocado, and dice the onion. Mince the parsley and roll and slice the basil into ribbons; add both herbs to the bowl.
6. Crumble the goat cheese over the vegetables, then gently toss to coat with the dressing and distribute the cheese throughout the salad. Finish by combining all components until well mixed and the cheese is lightly integrated.
7. To plate, divide the salad and the garlic breadsticks between plates or bowls and serve.