Peach Squid Salad
Blanch French beans
Grill Yellow Squash, then cut to small pieces.
Kohlrabi pealed and cut to small strips.
White Peaches diced.
For the Peach vinaigrette: Peach puree, peach vinegar, grape seed oil, salt and fresh ground black pepper.
Squid tubes: cut clean and square on one side.
Grill the Squid with olive oil salt and pepper about two minutes on each side.
Mix all the veggies and fruit with the vinaigrette and arrange the Squid stacks on top.