Grilled Corn and Arugula Salad with Shaved Parmigiano

Ingredients:

• 3 ears of corn, in the husk
• 1/2 clove garlic, finely chopped, or pressed
• 1 TBS fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper
• 8 cups of arugula, or mixed greens
• 3/4 cup oil-cured black olives
• 3 oz piece of Parmigiano-Reggiano cheese (or Asiago)

Preheat outdoor grill. Place corn (in husk) on the rack, 4 inches from the heat source, and grill, turning occasionally, until the husks are black, and the kernels are light golden (pull back husk slightly to check for doneness), about 7 to 8 minutes. Remove corn from grill, and cool. Remove the husks and discard. Cut kernels from cobs, and reserve.

In small bowl, whisk together garlic, lemon juice, and slowly add olive oil. Season with salt and pepper to taste. Toss the arugula, olives and corn together, and add vinaigrette to coat. Distribute among serving plates, and shave Parmigiano in wide strips over the top of each plate. 6 servings.

From Joanne Weir?s More Cooking in the Wine Country, 2001