Name: Sweet Corn and Roasted Red Pepper Arugula Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup raw whole almonds; 1/2 teaspoon ground cumin; 5 tablespoons olive oil; 3 ears corn, shucked, kernels removed; 2 tablespoons white wine vinegar; 1 1/2 tablespoons honey; 1 teaspoon Dijon mustard; 1/2 jalapeño or Fresno chile, seeded and minced; Kosher salt and freshly ground black pepper; 2 cups arugula (about 5 ounces); 8 ounces jarred roasted red peppers, drained and thinly sliced

Directions

Preheat the oven to 350 degrees F.
Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

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Sweet Corn and Roasted Red Pepper Arugula Salad

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