Arugula, Fresh Corn And Tomato Salad

1. 1

   In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.

2. 2

   Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.

3. 3

   Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.

4. 4

   Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.