Endless Summer Salad

• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup honey
• 1 tablespoon yellow mustard seeds
• 2 teaspoons kosher salt
• 4 very thin slices fresh ginger (unpeeled is fine)
• 1 bay leaf
• 2 large firm-ripe peaches, thinly sliced
• 1 tablespoon unsalted butter or olive oil
• 2 cups thinly sliced Vidalia onion (about 1 medium)
• 1/2 cup whole buttermilk
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 4 ounces fresh small okra, halved lengthwise
• 2 ears fresh corn (yellow, white, or bicolor), shucked
• Cooking spray
• 4 ounces mixed baby greens
• 2 ounces baby spinach
• 1/3 cup packed fresh mint leaves
• 1/3 cup packed fresh basil leaves
• 1 medium-sized ripe avocado, thinly sliced
• 1 cup fresh blueberries
• 1 cup mini cucumbers, thinly sliced
• 1 cup halved cherry tomatoes
• 1/2 cup roasted, salted sunflower seeds

1. Prepare the Pickled Peaches: Combine vinegar, water, honey, mustard seeds, salt, ginger, and bay leaf in a small saucepan over medium-high. Cook, stirring to dissolve honey and salt, until boiling; simmer 2 minutes. Pour into a medium bowl, and add peaches. Let stand until softened and pickled, about 30 minutes. Store peaches and liquid in an airtight container in refrigerator up to 1 month.
2. Prepare the Vidalia Onion Ranch Dressing: Heat butter or oil in a large skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until very soft and starting to brown, about 10 minutes. Remove from heat, and let cool to room temperature, about 15 minutes. Transfer to a high-powered blender, and add buttermilk, sour cream, and mayonnaise; process on low speed to chop the onions. Increase to high speed, and process until smooth, about 30 seconds. Transfer to a bowl, and stir in herbs, vinegar, salt, and pepper. Chill until ready to serve.
3. Preheat a grill or grill pan to medium-high (400u0b0F to 450u0b0F). Spray okra and corn with cooking spray. Grill corn until charred and tender on all sides, about 4 minutes per side. Grill okra until charred and tender, about 2 minutes per side. Shave kernels from corn.
4. Toss greens, spinach, mint, and basil in a large bowl. Top with corn, okra, avocado, blueberries, cucumbers, tomatoes, Pickled Peaches, and sunflower seeds. Drizzle with Vidalia Onion Ranch Dressing, and serve immediately.

apple cider vinegar, water, honey, yellow mustard seeds, kosher salt, ginger, bay leaf, peaches, unsalted butter, vidalia onion, buttermilk, sour cream, mayonnaise, fresh chives, fresh dill, parsley, apple cider vinegar, kosher salt, black pepper, okra, corn, cooking spray, baby greens, baby spinach, mint leaves, basil, avocado, fresh blueberries, cucumbers, tomatoes, sunflower seeds

Taken from www.myrecipes.com/recipe/endless-summer-salad (may not work)