Barbecued Corn Salad with Charred Onion Vinaigrette


1 white onion, peeled and cut into large rings              17Jul Onion
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
½ cup sunflower oil

Preheat barbecue to medium heat.

Grill onion rings approximately 2 minutes a side, until charred and fully softened. Remove and cool flat.

When cooled enough, place in food processor and puree. Add in Dijon, honey, balsamic vinegar and salt and pepper and puree until incorporated. On medium high setting, continue to puree while slowly adding the sunflower oil. Refrigerate until use. Keeps 5 days refrigerated.

2 cobs corn, husked                                                          17Jul Corn
10 stems asparagus
1 red pepper, cut into small triangles
6 ounces arugula

Preheat barbecue to medium heat.

Grill corn, peppers, and asparagus until charred and softened. Once grilled, remove kernels from corn and cut down asparagus spears. Combine in a large bowl with red peppers, toss with charred onion vinaigrette, and serve warm over arugula. May also be chilled after grilling and served cold.

Bon appetit!


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