Fresh Corn and Cherry Salad

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fresh-corn-and-cherry-salad-with-balsamic-vinaigretteServes: 8-10

For the Vinaigrette:
    •    1 shallot finely chopped
    •    1/3 cup good quality extra virgin olive oil
    •    1/4 cup balsamic vinegar
    •    1-1/2 teaspoons garlic, finely minced
    •    1/4 teapsoon white pepper
For the Salad:
    •    4 ears of corn cooked and kernels cut off cob (cooled)
    •    5 oz baby arugula
    •    1/2 cup finely diced red onion
    •    3/4 cup crumbled feta cheese
    •    1 lb cherries, pitted and sliced in half

    •    Add all ingredients for the vinaigrette to a mason jar and shake until mixed. Can be made 1-2 days ahead but you will have to bring it to room temperature before using.
    •    Add corn, arugula and red onion to a large bowl and toss together gently with vinaigrette. Transfer to a large platter and sprinkle with feta cheese and place cherries all over the top.


- Recipe courtesy of Cathy Pollak


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