Arugula Salad with Corn & CherriesJuly 12, 2012
One of the fun aspects of writing this daily blog, is folks recommend other people to me who write blogs that they think I should read or meet. I was not a big blog reader before I started writing mine a little over a year ago, but have really enjoyed perusing more and more. I love a mixture of blogs–design, food, art, lifestyle–and will share with you in the coming months some of my favorites. The above salad combination was from a post by the talented interior designer in San Francisco, Grant K. Gibson. He writes a lovely blog about the things that inspire him at www.grantkgibson.blogspot.com. He also is an exceptional photographer, whose work will be showing up shortly on the walls at Watson Kennedy any day now. More on that once it arrives. Now onto that fab salad.
I have made this salad 3 times, each time doing a little something different. The first time I did it with the baked chèvre as Grant had shown. I also made it for a large dinner party and instead crumbled feta into the salad in place of the goat cheese and it rocked, as well. The feta was just an easier option since it was such a large salad for a big group. We have also had it without any cheese added, and it is sublime. That is what I love about recipes, that you can add or delete and still make something wonderful. This is super easy, and could not be tastier and representative of Summer.
Take the corn off of the cob after you have boiled it and it has cooled. Pit or slice cherries, you just don’t want the pit involved. Make a simple vinaigrette of 1 tablespoon of Dijon mustard, 1/4 of a cup of balsamic vinegar, 3/4 cup extra virgin olive oil, 1/2 teaspoon of both salt and pepper and whisk all together. Combine the corn and cherries with the arugula and dress with the balsamic vinaigrette. You will be very happy you made this salad. Try any of the cheese options or not. Enjoy!