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Arugula Salad with Peaches, Corn, and Pickled Shallots
Arugula Salad with Corn
Pickled Shallots and Peaches

Arugula Salad with Peaches, Corn, and Pickled Shallots


Makes 4 servings
  • 1 shallot, thinly sliced
  • 2 tablespoons white Balsamic vinegar
  • 2 large, fresh ears of corn
  • 1 large peach, thinly sliced
  • 5 ounces wild arugula
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 3 tablespoons toasted pine nuts
  • Crumbled goat cheese (optional)
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Photo by: Brie Passano
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Sample step.
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Combine the shallot and the white Balsamic vinegar in a small bowl and let sit for 10-15 minutes.

Remove the husks from the corn. Using a sharp knife, cut the corn kernels from the cob into a large bowl. Add the peaches and arugula.

Drain the shallots, conserving the vinegar, and add them to the salad mixture. In a small bowl, whisk together the leftover vinegar with the olive oil. Season to taste with salt and pepper.

Drizzle the vinaigrette over the salad, and toss gently to combine. Garnish the salad with pine nuts.

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