This light and fresh salad screams summer and is a nice change of pace from your typical leafy greens.
Yield: 1 salad
1 tablespoon Champagne vinegar
4 tablespoons olive oil, divided
1 tablespoon fresh orange juice
½ garlic clove, microplaned or grated
½ ear corn, kernels sliced off
Salt, to taste
½ cup snap peas, finely sliced
Crumbled feta cheese, to taste
Make the vinaigrette: Combine vinegar, 3 tablespoons oil, juice and garlic. Whisk to emulsify. (Or you can toss this with one of our top 10 vinaigrette recipes that will inspire you to love salads again!)
In a skillet over high heat, add olive oil, corn kernels and a pinch of salt.
Pan roast corn, stirring frequently with a wooden spoon until crispy and golden brown.
In a bowl, add sliced snap peas, roasted corn, vinaigrette, feta cheese crumbles and additional salt, if desired.