Corn, Tomato & Blue Cheese Salad

A colorful combination of vegetables. The richness of the blue cheese complements the peppery taste of arugula.

Ingredients

Dressing:
3 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup olive oil
4 tablespoons crumbled blue cheese
Salad:
2 cups fresh corn kernels or frozen, cooked until just tender and cooled
1 pint cherry tomatoes, halved
2 celery stalks, sliced
3 scallions, chopped
4 ounces arugula, stems trimmed
4 tablespoons crumbled blue cheese

Directions

In a large bowl whisk together dressing ingredients. Add corn, tomatoes, celery and scallions. Toss to combine. Refrigerate until ready to serve.

Divide arugula equally between 4 plates. Spoon corn mixture over arugula and sprinkle each salad with 1 tablespoon of blue cheese.

Serves: 4


golden blossom honey product