Makes about 4 servings as a garnish for meat, fish, or poultry

Fresh If you’re in the mood, instead of blanching, you could cook the corn on the cob on the grill first and then cut the kernels from the cob. Instead of using mache (sometimes called corn salad or lamb’s lettuce), you could use baby spinach or baby arugula leaves or even sweet tender young pea vines. You could also try using other herbs, such as thinly sliced basil leaves.

For the vinaigrette:

– 2 teaspoons Champagne vinegar (or other mild vinegar)

– 1 teaspoon fresh lemon juice

– 2 teaspoons minced shallots

– 2 tablespoons extra virgin olive oil kosher salt and

  freshly ground black pepper