Recipes

Serves 4

Ingredients

1 tablespoon fresh lemon juice

1 tablespoon finely minced shallot

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

1 large ear of corn, shucked

2 large nectarines, ripe but firm

Extra virgin olive oil

4 large, thin slices prosciutto

3 handfuls of baby arugula, about 3 ounces

¼ cup sliced almonds, toasted

Crumbled feta, optional

Preparation

Prepare the dressing: In a small bowl, combine the lemon juice and shallot and let stand 15 minutes. Whisk in the olive oil, then season to taste with salt and pepper.

Bring a pot of unsalted water to a boil over high heat. Add the corn, cover, and remove from the heat. Let stand 5 minutes. With tongs, transfer the corn to a cutting board. When cool enough to handle, cut the kernels off the cob.

Prepare a medium charcoal fire or preheat a gas grill to medium. Halve and pit the nectarines. Cut each half in half again. Brush all over with olive oil. Grill on the cut sides until the fruit is lightly charred and slightly softened, about 5 minutes.

Drape a slice of prosciutto on each of 4 salad plates (or put all 4 slices on one platter, if serving family style). In a bowl, combine the arugula and corn kernels and toss with just enough dressing to coat lightly. Divide among the salad plates. Top with the warm nectarine wedges. Sprinkle with sliced almonds and with crumbled feta, if using. Serve immediately.