Serves: 4
– 4 cups arugula
– 2 ears of corn
– 2 zucchini
– 3/4 cup olive oil
– 1/4 apple cider vinegar
– 1 tbsp dijon mustard
– salt, to taste
– pepper, to taste
Remove corn from husk. Preheat grill to medium heat. Grill corn until golden/browned on all sides. Set aside until cool enough to handle. Cut kernels off the cob into the bowl. Using a vegetable peeler, take skin off zucchini. Using the same method, create ribbons of zucchini. Place zucchini in the bowl with the corn and arugula. In a small bowl, combine vinegar and mustard. Whisking, slowly incorporate the olive oil in a thin stream. Season with salt and pepper to taste. Dress the salad lightly with vinaigrette. Reserve any extra vinaigrette in a jar for up to 7 days.
