Arugula and Grilled Corn Salad with Rosemary Vinaigrette

By • July 7, 2014 1 Comments

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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

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Serves 4-6

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
  1. Assemble arugula, walnuts, goat cheese and corn on large serving platter. Drizzle with 2-4 T Rosemary Vinaigrette to taste.

Rosemary Vinaigrette

  • 1-2 sprigs Rosemary
  • 1/2 cup Olive oil
  • 1/4 cup Champagne vinegar
  • pinches Salt
  • pinches Pepper
  1. 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.
  2. Whisk rosemary oil , vinegar., salt and pepper to make vinaigrette.

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