Sweet, smoky fruit, peppery greens and grains are the core ingredients of this grilled peach, corn and quinoa salad along with cherry tomatoes and pecorino.
2 ears of corn, shucked
2 peaches, sliced 1/2-inch thick
2 teaspoons olive oil
5 ounces baby arugula
1/2 cup cooked quinoa
1/2 cup halved cherry tomatoes
1 ounce shaved pecorino
1 tablespoon minced chives
2 tablespoons white balsamic vinegar
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat a gas or charcoal grill on high heat.
Rub the corn and peaches with olive oil. Grill the corn until it is lightly charred, about 5-7 minutes. Grill the peaches until they have grill marks, about 1-2 minutes per side. Let the corn cool slightly before slicing the kernels off the cob.
In a large bowl, combine the corn, peaches, arugula, quinoa, tomatoes, pecorino and chives. For the vinaigrette, whisk together the white balsamic vinegar, olive oil, salt and pepper in a small bowl and drizzle over the salad.