Warm orchard and field salad

Ingredients

• 1/3 cup of crème fraîche
• 1 tsp. honey, to taste
• 3/4 tsp. Dijon mustard
• 1 tbl. extra virgin olive oil
• 2 tsp. fresh lemon juice
• 1 tsp. white wine vinegar
• pinch of kosher salt, divided
• fresh milled black pepper, to taste, divided
• 2 tbl. mixed herbs-basil, spearmint, and lemon verbena, divided
• 2-3 tbl. unsalted butter, to taste
• 2 cups of corn cut off the cob
• 2 fresh peaches, sliced
• bed of mixed greens such as baby spinach and bulls blood beet micro greens
• one small red onion sliced thinly into rings
• Maldon salt flakes or other finishing salt

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