Roast Potato salad with grilled corn and
red onions
16 small red
potatoes, unpeeled, cut in half
olive oil
2 ears corn, silk
removed
spice rub
thyme sprigs
1 jar grilled
artichokes, sliced
1 red onion,
peeled and thickly sliced
2C arugula
5 oz. goat cheese
Vinaigrette
1/2C pitted
kalamata olives
2 Tbsp. sherry
wine vinegar
2 Tbsp. champagne
vinegar
2 tsp. honey
mustard
½ tsp. spice blend
of choice
6 Tbsp. olive oil
salt and pepper to
taste
Shake all the
vinaigrette ingredients in a jar and set aside.
Preheat oven to 400F. Toss the
potatoes with olive oil, salt and pepper, thyme sprigs and spice rub and roast
until tender.
Place each ear of
corn on a piece of foil, top with thyme sprigs and a drizzle of olive oil, salt
and pepper and grill about 15 minutes until tender. Remove kernels. Toss the onion slices with olive oil and
grill along with the corn. Toss the
potatoes in a bowl with some of the vinaigrette while warm. Add the remaining ingredients except goat
cheese and toss again. Sprinkle with goat
cheese and toss lightly.
MAKES: 8 servings
