Go Back
From The Earth Salad2

From The Earth Salad with Sherry Vinaigrette

From The Earth Brewery
The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Servings 6

Ingredients
  

Sherry Vinaigrette

  • 2 garlic cloves
  • 1 shallot
  • 1/4 cup sherry vinegar or substitute white balsamic
  • 2 Tablespoons honey or more to taste
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil
  • salt & pepper to taste

From The Earth Salad

  • 1 pint Cherry Tomatoes blistered
  • 1 Tablespoon olive oil
  • 10 ounces Mixed Greens
  • 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
  • 1 English Cucumbers sliced
  • 1 Avocado sliced
  • 1/4 cup Red Onion thinly sliced
  • 4 ounces Crumbled Feta Cheese

Instructions
 

Sherry Vinaigrette

  • In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

  • Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
  • Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!