Salad with grilled corn, tomatoes and vinaigrette dressing

Ingredients:

Salad

• 1 tbsp. corn grains, grilled
• 2 tbsp torn mint leaves
• 2 tbsp. l. torn parsley
• 1 tbsp capers, rinsed
• 1 jalapeño pepper, thinly sliced
• 0.5 tsp salt
• 6 Beefsteak tomatoes (about 1.1 kg), coarsely chopped
• 0.5 cup crumbled goat cheese

Vinaigrette dressing with almonds

• 2 tbsp almond flakes
• 2 tsp Harissa paste
• 4 cloves garlic, thinly sliced
• 3 tbsp. l. olive oil
• 1 tbsp sherry vinegar
• 2 shallots, thinly sliced
• Juice of 1 lime

Preparation:

1. RefuelingIn a small saucepan over medium heat, combine the almonds, harissa paste, and garlic and sauté for 3 minutes. Remove from heat. In a separate bowl, whisk together the olive oil, vinegar, shallots, and lime juice, then stir into the almond-harissa mixture.
2. SaladIn a large bowl, combine the corn, mint, parsley, capers, and jalapeño. Season with salt and a few turns of the pepper grinder. Add the tomatoes and toss with the dressing. Garnish with goat cheese and serve immediately.