Roasted corn and tomato salad with queso fresco
2 red peppers, roasted,
peeled and cut into strips
2 yellow peppers, roasted,
peeled and cut into strips
2 ears corn, kernels
removed
1 tsp. Cajun seasonings
2 Tbsp. olive oil
3 large vine ripened
tomatoes, sliced
1C baby heirloom tomatoes,
halved
1C arugula leaves
1/4C basil leaves
1/2C queso fresco,
crumbled
Vinaigrette
3 Tbsp. balsamic vinegar
1 Tbsp. sherry wine
vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
salt and pepper to taste
Shake the vinaigrette
ingredients together in a jar and set aside.
Preheat oven to 400F. Toss the
corn with spices and olive oil and spread in a shallow dish. Bake until golden – about 10 minutes. Let cool.
Toss the arugula and basil
with vinaigrette to coat and divide among plates. Arrange tomato slices, pepper strips and baby
tomatoes on top and sprinkle with the corn and cheese. Drizzle with vinaigrette and serve.
MAKES: 6 – 8 servings