ROASTED SWEET CORN & TOMATO SALAD WITH SUYO CUCUMBER and MISO VINAIGRETTE

Ingredients:

1 small red onion, chopped

5 ears corn, stripped of their kernels (2 to 3 cups)

2 Tablespoons Ultra-Premium Olive Oil.

2 cups chopped tomatoes or halved cherry tomatoes

1 cup shelled edamame

2 green onions, sliced

1 cup torn or bocconcini size mozzarella fresca

½ cup torn fresh basil leaves

Dressing

¼ cup white miso paste

¼ cup Suyo Cucumber White Balsamic

1/3 cup Ultra-Premium Extra Virgin Olive Oil

Fresh ground pepper to taste

Instructions:

Heat a large, heavy skillet over high heat. Add the olive oil and red onion and corn. Cook until the corn begins to take on some color and brown in spots. Remove and cool. 

In a large bowl whisk the miso, cucumber white balsamic, olive oil and pepper until well combined. Add the remaining ingredients including corn to the dressing and toss well to coat. Taste, adjust the seasoning and serve at room temperature.

ROASTED BEET SALAD

Ingredients:

1 -1/2 pounds fresh beets
8 oz. fresh goat cheese

6 cups baby arugula or mixed greens

1 cup whole pecans, toasted

1/4 cup + 2 tablespoons White A-Premium balsamic vinegar

1 tablespoon good quality grainy mustard

fresh ground pepper to taste

1/3 cup + 2 tablespoons of Organic Chetoui EVOO

Instructions:

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans.