Tomato and Grilled Corn Salad with Almond Vinaigrette

Prep Time: 25 Minutes

Cook Time: 5 Minutes

Ready In: 30 Minutes

Servings: 6

Ingredients:

2 tablespoons sliced almonds

2 teaspoons harissa paste

4 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

2 shallots, thinly sliced

juice of 1 lime

1 cup grilled corn kernels

2 tablespoons torn fresh mint leaves

2 tablespoons torn fresh italian parsley

1 tablespoon capers, rinsed

1 jalapeno, thinly sliced

1/2 teaspoon salt

freshly ground pepper

6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)

1/2 cup crumbled goat cheese

Directions:

1. For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture.
2. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

By RecipeOfHealth.com