5/26/2012 Basket - Roasted Corn and Arugula Salad

Roasted Corn and Arugula Salad

Uses from this basket: Corn, mint

Other produce: Arugula

-3 ears corn
-handful chopped mint
-handful chopped basil (or 1 T. dried basil)
-1/4 cup honey
-1/4 cup balsamic vinegar
-3 T. orange juice
-3 T. orange zest
-3 T. water
-arugula
-olive oil
-salt and pepper

Remove the kernels from the ears of corn. Roast kernels on a baking sheet on the top rack of the oven by broiling until they start to brown. Mix corn around on baking sheet as it broils. Mix roasted corn with mint and basil, set aside.

In a saucepan, heat honey, balsamic vinegar, orange juice, orange zest, and water over medium heat until it bubbles in the center. Turn to medium low and reduce until thickened to a syrup-like consistency. Pour this syrup into the corn/herb bowl and toss to coat the corn. 

Pile arugula on salad plates, drizzle with olive oil and season with salt and pepper. Top the arugula pile with 1/4 cup corn/herb/syrup mixture. Enjoy.

Recipe adapted from: http://www.foodnetwork.com/recipes/wild-rocket-and-grilled-corn-salad-recipe/index.html