Frisee and Arugula and a Bunch of Friends

Ingredients

https://sieterevueltas.net/mc0gp5b ¼ cup aged sherry vinegar
Buy Xanax Agora 1 Generic Xanax Cheap Tbsp https://space1026.com/2024/01/4b41qd0ct Dijon mustard
https://gungrove.com/p13o9hqzu5s 1 Tbsp fresh thyme
1 shallot finely minced
1 cup Extra Virgin Olive Oil
4 ears corn shucked and silks removed
2 Tbsp Aleppo crushed peppers*
1 cup haricots verts green beans
½ cup almonds toasted in dry skillet
8 cups baby arugula stemmed and rinsed
1 cup frisée trimmed of most green
4-6 peaches sliced
Salt and pepper to taste
1-2 avocados peeled and sliced

Instructions

To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.
In a nonreactive bowl, toss ears of corn with remaining Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.
Bring a pot of salted water to a boil and prepare an ice bath. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.
Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss add the avocado last and toss again. Serve immediately.

Recipe Notes

*Note-- If you can't find aleppo pepper substitute 1-2 teaspoons of paprika or chili powder to put on your corn.

https://www.prehistoricsoul.com/h3u9jpi9k5 Also, I made half the amount of salad and dressing and it was more than enough for 4 people; probably would have fed 6 people.

Recipe from Jordan Winery