Grilled Peach and Corn Salad

Ingredients:

• 4 ears of corn, husked
• 3 peaches, each cut into 4 pieces
• 1/4 cup olive oil + extra for drizzling
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Half a Fresno pepper, seeded and thinly sliced ​​crosswise
• Half a small shallot, finely chopped
• 1/3 cup toasted sliced ​​almonds
• 1/3 cup crumbled feta (60 g)
• 4 cups small arugula (75 g)

Preparation:

1. Preheat the grill to medium-high heat. Drizzle the corn and peaches with olive oil and season with salt and black pepper. Grill the corn and peaches, turning occasionally, until darkened and charred on all sides, 6-8 minutes for the peaches and 10-12 minutes for the corn. Let cool slightly.
2. Meanwhile, in a large bowl, combine the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and some freshly ground black pepper.
3. Cut the corn kernels off the cobs and discard the cobs. Slice the peaches crosswise, leaving grill marks on each piece. Add the corn kernels and sliced ​​peaches to the large bowl with the dressing, along with the almonds and feta. Gently toss to coat. Taste and season with salt and pepper if needed.
4. Arrange the arugula on a large platter. Top with the peach and corn salad.