Make the feta. Drain the almonds and transfer them to an upright blender. Add the lemon juice, olive oil, miso, salt, and water to the blender as well. Whizz this mixture on high until completely smooth and creamy.

Scrape the almond cream mixture into a small bowl and cover with plastic wrap. Let the cream set up in the refrigerator for at least 2 hours.

Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Retrieve the almond cream and scrape it out onto the parchment-lined baking sheet. With a spatula, spread the cream out into a circle, about a ½ inch thick. Slide the tray into the oven and bake until lightly firm on the top, about 35 minutes. The colour will also appear a shade or two darker on the top. Transfer the baked “feta” to the refrigerator and let it set up while you prepare the rest of the salad.

Make the dressing. Combine the apple cider vinegar, maple syrup, Dijon mustard, oil, salt, and pepper in a sealable jar. Close the lid tight and shake vigorously to combine. Set aside.

Cook rice according to package directions. Transfer warm rice to a large bowl and pour half of the dressing over top. Toss to combine.

Heat a cast iron skillet over medium high heat and place the corn cobs and garlic scapes in the pan. Cook vegetables, turning over frequently, until charred on all sides and lightly softened. Transfer vegetables to a cutting board.

Cut the kernels off of the corn cobs and cut the scapes into 1-inch pieces. Add corn and scapes to the bowl with the rice. Add the diced peach, blueberries, basil, mint, and remaining dressing to the bowl, and toss to combine. Check the salad for seasoning at this point and adjust if necessary.

Retrieve the “feta” from the refrigerator. Using a spoon, make little scoops of the “feta” for a crumbled appearance. It should be similar to the texture of goat cheese. Use about half of the “feta” to top the salad.

Serve summer picnic salad immediately or place in a sealed container to keep for up to 5 days in the refrigerator.