Ingredients
BASIL VINAIGRETTE:1/2 cup olive oil1/4 cup balsamic vinegar3 tablespoons minced fresh basil1 teaspoon chopped shallot1 teaspoon minced fresh rosemary1 teaspoon lemon juice1/4 teaspoon salt1/4 teaspoon pepperSALAD:2 ears fresh corn, husked1 teaspoon olive oil8 cups fresh arugula or baby spinach4 plum tomatoes, quartered1/4 cup pecan halves, toasted1/4 cup shaved Parmesan cheese
Preparation
In a small bowl, whisk vinaigrette ingredients until blended.
Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.
