Arugula salad with corn and roasted sweet peppers

Ingredients:

• 1/4 cup raw whole almonds
• 0.5 tsp ground cumin
• 5 tbsp. l. olive oil
• 3 ears of corn, husked and kernels removed
• 2 tablespoons white wine vinegar
• 1.5 tbsp. honey
• 1 teaspoon Dijon mustard
• Half a jalapeño pepper, optional
• 2 cups arugula
• 220 g store-bought roasted sweet peppers, peeled and cut into thin strips

Preparation:

1. Preheat oven to 350°F (175°C). Place the almonds on a baking sheet and bake until lightly browned, about 6 minutes; let cool.
2. In a medium skillet, heat the cumin and 2 tablespoons oil over medium heat until fragrant. Add the corn and cook until bright yellow, about 3 minutes.
3. Meanwhile, prepare the vinaigrette. In a medium bowl, combine the vinegar, honey, mustard, chili powder, 1/4 teaspoon salt, and a few grinds of black pepper. Stir in the remaining 3 tablespoons of oil until the dressing is smooth.
4. In a large bowl, toss the arugula with the corn, red pepper, and dressing. Sprinkle with almonds and serve.