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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Ingredients
- Arugula and Grilled Corn Salad
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8-10 cups
Baby arugula
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1/2 cup
Toasted walnuts
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1/2 cup
Crumbled goat cheese
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1 cup
Kernels from grilled corn
- Rosemary Vinaigrette
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1-2 sprigs
Rosemary
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1/2 cup
Olive oil
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1/4 cup
Champagne vinegar
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Pinch
Salt
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Pinch
Pepper
Directions
- Arugula and Grilled Corn Salad
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Assemble arugula, walnuts, goat cheese and corn on large serving platter. Drizzle with 2-4 T Rosemary Vinaigrette to taste.
- Rosemary Vinaigrette
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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.
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Whisk rosemary oil , vinegar., salt and pepper to make vinaigrette.
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