Grill/Barbecue

Arugula and Grilled Corn Salad with Rosemary Vinaigrette

by:
July  7, 2014
Author Notes

This is a great summer salad, feel free to add your favorite roasted veggies. If you do not have time to grill corn, sauté the corn in a little of the rosemary oil. —Judy

  • Serves 4-6
Ingredients
  • Arugula and Grilled Corn Salad
  • 8-10 cups Baby arugula
  • 1/2 cup Toasted walnuts
  • 1/2 cup Crumbled goat cheese
  • 1 cup Kernels from grilled corn
  • Rosemary Vinaigrette
  • 1-2 sprigs Rosemary
  • 1/2 cup Olive oil
  • 1/4 cup Champagne vinegar
  • Pinch Salt
  • Pinch Pepper
In This Recipe
Directions
  1. Arugula and Grilled Corn Salad
  2. Assemble arugula, walnuts, goat cheese and corn on large serving platter. Drizzle with 2-4 T Rosemary Vinaigrette to taste.
  1. Rosemary Vinaigrette
  2. Make a rosemary infused oil by bruising rosemary with mallet and then heating it in pan with olive oil for about 5 minutes. Let cool. Remove rosemary from oil.
  3. Whisk rosemary oil , vinegar., salt and pepper to make vinaigrette.

See Reviews

See what other Food52ers are saying.

Review