Ingredients

Salad

• 1 ear of corn, shucked
• 1 Fuji apple, sliced
• 4 cups arugula or mixed greens
• ¼ red onion, thinly sliced
• 1 medium tomato, thinly sliced
• ½ avocado, thinly sliced
• ¼ cup bleu cheese, crumbled
• ¼ cup pecans, roughly chopped

Dressing

• ¼ cup balsamic vinegar
• ½ tsp spicy honey
• 1 tsp Dijon mustard
• 2 Tbsp Extra Virgin Olive Oil
• ⅛ tsp garlic powder
• Salt and pepper to taste

Directions

1. In a small bowl or mason jar, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. Add extra virgin olive oil and whisk/shake vigorously to emulsify the dressing. Set aside.
2. Grill corn, rotating every 5 minutes until cooked through. When cooled, cut off the cob.
3. Grill apple slices for 2-3 minutes per side (these will cook quickly!).
4. In a large serving bowl, toss together arugula, bleu cheese crumbles, red onion, tomato, avocado, and pecans. Top with grilled corn and apples.
5. Toss with dressing and serve.