WILD ROCKET AND GRILLED CORN SALAD

Wild Rocket and Grilled Corn Salad image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Time 35m

Yield 6 servings

Number Of Ingredients 11

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3 tablespoons orange zest
4 cobs of corn
1/4 cup orange blossom honey
1/4 cup white balsamic vinegar
3 tablespoons orange blossom water
3 tablespoons orange juice
Handful chopped fresh basil
Handful chopped fresh mint
1 package rocket (arugula), washed
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
Preheat a grill or grill pan over medium heat.
Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
In a large bowl, toss the corn with the dressing and the fresh herbs.
To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.