soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and petter and top with crumbled goat cheese.
When corn is in season, you don't have to cook it!
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 215.4mg||6 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.2g|
|Protein 2.4g||3 %|
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Calories per serving: 84
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