Ingredients

1 small bunch of frisée
2 cups of arugula
1 head of bibb lettuce
2 boiled corn cobs
1/4 cup ricotta salata, sliced
1/4 cup pistachios, roasted and salted, chopped
Nasturtium flowers

The Dressing

Apple Cider Vinaigrette
1 shallot thinly sliced
1 tbsp dijon mustard
1/4 cup raw apple cider vinegar
2 tbsp lemon juice
1 tbsp raw honey
1/3 cup extra virgin olive oil

Steps 

The easiest way to make your vinaigrette is in a jar with a lid, add all your ingredients and shake. This recipe will make ½ cup of dressing for you to use on this salad and then store in the fridge for later.

First, prepare your corn by standing the cobb up with one hand and slicing lengthwise down to separate the kernels off the cob. Set aside. Chop your pistachios and set aside as well.

By hand, tear the frisée and scatter on your salad plate, then gently do the same with the bibb lettuce. Add arugula and lightly toss together. Drizzle a few tablespoons of your dressing and then top with corn, ricotta salata, pistachios, and nasturtium flowers. Add your desired amount of dressing on top.

Source Recipes

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