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Arugala & Corn Salad with Herb Dressing

Ingredients

Scale

FOR THE SALAD

  • 4 large ears of corn, husks removed
  • Olive oil spray
  • 1 bag of Arugula
  • 1 cup of sundried tomatoes slivers
  • ½ cup of goat cheese crumbled
  • A handful of chives chopped

FOR THE DRESSING

  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 1/4 cup white wine vinegar
  • 2 teaspoons honey
  • Olive oil
  • Coarse salt and freshly ground black pepper

Instructions

FOR THE DRESSING
Combine the mint, cilantro, vinegar, honey salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.

Adjust seasoning with more salt & pepper to taste. Set aside.

FOR THE CORN
Microwave the corn in an oven-proof dish covered with a paper towel for 3 minutes.

Spray the corn with olive oil spray and season with salt & pepper.

Preheat the grill to medium heat. Grill the corn, covered, for 2-3 minutes until charred on all sides. Cool and remove the kernels from the cobs.

FOR THE SALAD

Place the arugula in a bowl. Top with the corn kernels, crumbled feta, chopped chives, and sundried tomato slivers. Drizzle with dressing just before serving.

SERVES 4

Find it online: https://melissamayo.com/recipe/arugala-corn-salad-with-herb-dressing/