Roasted corn and spinach salad

prep time:: 30 Minutes
total time:: 45 Minutes

Makes 4 servings

A really simple but elegant salad to serve with virtually anything at your next dinner with friends, family or even your boss. I usually serve it with Roasted Chicken or Pork Chops.

ingredients

For the Salad:

You’ll Need:
2 Handfuls Baby Spinach, Washed and Dried
1 Handful Arugula, Washed and Dried
1 Handful of Fresh Cilantro, Chopped
6/10 Small Wild Strawberries, Washed
1/2 Pint Wild Blueberries, Washed
2 Ears of Fresh Peaches and Cream Corn, on the Cob.

For The Dressing:

You’ll Need:
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Aged Balsamic Vinegar
2 Tablespoons Good Honey
3 Tablespoons Poppy Seeds
1 Tablespoon Mayonaise
1 Handful Chopped or Slivered Almonds or Hazlenuts
Sea Salt and Cracked Black Pepper to taste.

directions

For the Roasted Corn:

1
You’ll Need:
2
1/4 Cup Butter, Softened
3
1 Teaspoon Ground Cumin

For the Salad:

1
Combine all the greens, and blueberries into a large bowl.
2
With the Strawberries, I usually cut them in half. Add to the greens.
3
In the Meantime, Mix your Softened Butter with the Cumin. Peel back the husk from the corn, and smear the corn with the seasoned butter.
4
close up the cob with the husk again, and place in either a hot BBQ, or a hot oven. (400 degrees)
5
Roast until The husk is dark, and the kernels have some colour too.

For the Dressing:

1
In a bowl, Pour the Extra Virgin Olive Oil in. Add the Aged Balsamic Vinegar while whisking. Add the Honey, Poppy Seeds, Mayonaise and Almonds or Hazlenuts.
2
Add Sea Salt and Cracked Black Pepper to taste.
3
Enjoy.

notes

Want something even better than Chicken with this Salad? Slice up Marinated Flank Steak, or Roasted Rabbit and fan it out around the salad. Now that's Gourmet.

Source: Vanessa D