Serves: 8-10
Ingredients
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
Directions
• 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