Baby Arugula Salad with Grilled Corn and Rosemary Vinaigrette
Serves: 6 servings
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
| 1. | Prepare the Baby Arugula Salad |
|---|---|
| 2. | Arrange baby arugula, toasted walnuts, crumbled goat cheese, and grilled corn kernels on a large serving platter. |
| 3. | Drizzle the salad with 2-4 tablespoons of the Rosemary Vinaigrette to your liking. |
| 4. | Create the Rosemary Vinaigrette |
| 5. | 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. |
| 6. | Whisk together the rosemary-infused oil, champagne vinegar, salt, and pepper to make the vinaigrette. |
Published on Jul 19, 2024 by Luminița