Golden Corn Salad with Fresh Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces small yellow finnish potatoes or small red potatoes |
3 cups fresh corn kernels (about 4 ears) |
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved |
1 1/2 cups chopped red bell pepper |
1/4 cup minced shallots |
3 tablespoons white balsamic vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
6 cups arugula, trimmed |
1/2 cup torn fresh basil leaves |
2 ounces goat cheese, sliced |
Directions:
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.
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