SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD

Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 11

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1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

Preheat the oven to 350 degrees F.
Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.