Baby Arugula Salad with Grilled Corn and Rosemary Vinaigrette
Ingredients: 9
A delightful and refreshing salad featuring baby arugula, toasted walnuts, goat cheese, grilled corn, and a flavorful rosemary vinaigrette.
Ingredients
| 8-10 | cups Baby arugula |
|---|---|
| ½ | cup Toasted walnuts |
| ½ | cup Crumbled goat cheese |
| 1 | cup Grilled corn kernels |
| 1-2 | sprigs Rosemary sprigs |
| ½ | cup Olive oil |
| ¼ | cup Champagne vinegar |
| Salt | |
| Pepper |
Instructions
-
- Prepare the Baby Arugula Salad
- Arrange baby arugula, toasted walnuts, crumbled goat cheese, and grilled corn kernels on a large serving platter.
- Drizzle the salad with 2-4 tablespoons of the Rosemary Vinaigrette to your liking.
- Create the Rosemary Vinaigrette
- Infuse olive oil with rosemary by bruising the rosemary sprigs and heating them in a pan with the oil for about 5 minutes. Allow the oil to cool and then strain out the rosemary.
- Whisk together the rosemary-infused oil, champagne vinegar, salt, and pepper to make the vinaigrette.
Jul 19, 2024