Corn & Avocado Salad w Orange Balsamic Dressing

Salad

2 ears corn on the cob

1 large avocado, diced

½ red onion, thinly sliced

2 cups heirloom cherry tomatoes, halved

¼ cup fresh cilantro, chopped

2 tsp fresh basil, chopped

1 Serrano pepper, sliced

¼ tsp Kosher salt

½ tsp black pepper

¼ cup Parmigiano Reggiano cheese, shaved

Orange Balsamic Dressing

3 tbsp balsamic vinegar

½ navel orange, juice of

2 tbsp extra virgin olive oil

pinch of Kosher salt

fresh cracked black pepper

¼ tsp crushed red pepper

Salad

Preheat the oven to 425

Roast the corn directly on the oven rack for 10 mins

Allow the corn to cool, then remove from the cob by running a knife along the sides

Add the corn, tomatoes, red onion, cilantro, basil, Serrano pepper, and avocado to a large bowl

season with salt and pepper and toss

to make the dressing, mix all of ingredients together and whisk with a fork

top the salad with the dressing and toss

to serve, top the salad with the shaved Parmigiano Reggiano