Sweet Corn and Arugula Salad

Serves 8

6 ears sweet corn
4 slices Vidalia or other sweet onion, sliced ¼-inch thick
1 Tbsp. vegetable oil
2 plum tomatoes, peeled, seeded, diced
4 to 6 oz. baby arugula leaves, cut to
2- to 2.5-inch length
1 Tbsp. sherry vinegar
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 Tbsp. wildflower honey
1/3 c. extra virgin olive oil
1/3 c. sunflower or canola oil
1 tsp. black peppercorns, coarsely ground
1 tsp. fine sea salt

In small bowl, whisk together vinegar, lemon juice, mustard, and honey. Drizzle in olive and vegetable oils, whisking constantly. Reserve. In large pot of boiling, salted water, blanch sweet corn ears for 2 to 6 minutes, depending on freshness. Remove to ice water bath and chill 2 minutes. Drain, dry, and carefully strip kernels from ears into bowl, discarding cobs. Oil and season Vidalia onion slices and, if possible, char on a very hot barbecue grill. Cook through, remove from heat and chill. Cut onions into even ¼-inch dice and place in bowl with corn. Add diced tomatoes, 1⁄3 c. of the reserved vinaigrette, and black pepper and salt. Mix until evenly coated. Reserve until ready to eat. Place baby arugula around perimeter of shallow serving bowl or platter, and pour corn mixture in center. Serve immediately.

Recipe provided by Bruce Sherman, chef and part owner of North Pond Restaurant
www.midwesthomemag.com