To make the dressing add the basil, shallot, garlic, jalapeño, apple cider vinegar, olive oil, and salt to a blender or Cuisinart. Blend until everything is broken down and smooth. Set aside.

Add the zucchini, corn, and peaches to a bowl. Drizzle with olive oil and salt and combine. Grill everything until it’s nicely charred and set aside to cool. Cut the corn off the cob.

Place the pine nuts in a dry frying pan over medium heat and toast the pinenuts. They will release some oil as they toast. Don’t walk away. You don’t want them to burn.

To assemble the salad place the arugula on a serving dish. Add a little dressing and combine. Add the zucchini, corn, and peaches. Top with toasted pinenuts. Drizzle the basil dressing into the salad and place a handful of basil leaves throughout the dish. If using drizzle some Zab’s hot homey and top with Maldon salt and enjoy.