Grilled Corn and Arugula Salad wtih Red Onion and Lemon

Fresh corn and arugula dressed with the honey-lemony Coquelicot Vinaigrette make you feel like it’s summer all the time.

Author

Helen Park

Servings

2 appetizers of 1 entrée

Category

Salad

Ingredients

• 1 ear of corn, grilled and kernels cut off the cobb when cooled
• 1 small red onion, sliced into ½” rounds and grilled
• 2 cups arugula salad
• ¼ cup Coquelicot Vinaigrette
• 1 wedge of lemon
• Oil for grilling corn and onions
• Pepper to taste
• Salt to taste

Directions

1. In a serving bowl, layer the arugula on the bottom and separate the cooked onion into rings around the salad.
2. Sprinkle the corn on top, drizzle with the vinaigrette and season with salt and pepper.
3. Squeeze a little extra lemon for fresh tartness.