​​​Corn & Chickpea Salad with Honey-Mustard Sherry Vinaigrette
1 bag of frozen corn
1 (15oz can) of Chickpeas
8 scallions thinly using most of the green stem
4 tsp. sherry vinegar; more to taste
1 tsp. honey
1/2 tsp. Dijon mustard
1/8 tsp. Fleur de Sel sea salt
Pinch freshly ground black pepper
3 Tbs. Herb de Provence olive oil
Boston Bibb lettuce
Sliced Almonds (optional)
In a large bowl combine corn, chickpeas, scallions. In a separate small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined.
Taste and add a little more vinegar if you prefer a sharper vinaigrette. Pour over corn and chickpeas stir until coated. This is great over Boston Bibb lettuce and topped with sliced almonds.

Cara Cara Orange Vanilla & Herb de Provence Chicken with Roasted Corn Herb Salad & Toasted Pita Wedges
4 boneless chicken breast
2 Pocket less pita bread
1 ear of corn (or 1/3 c. frozen corn thawed)
4 Tbsps. of Herb de Provence Olive Oil
3 Tbsp. Of Cara Cara Orange Vanilla White Balsamic
1 garlic clove, minced
1/2 tsp Himalayan Sea Salt
1/4 tsp freshly ground black pepper
2 cups of sliced romaine lettuce
1 cup of cherry or grape tomatoes
1 seedless cucumber
2 shallots sliced
1/2 c. fresh flat leaf parsley
Preheat oven to 375 degrees. Brush Pita bread with 1 Tbsp. of Herb de Provence and cut into 16 wedges.  Arrange Pita bread wedges on one side of cookie sheet with the ear of corn (or a single layer of the frozen corn) bake for 6 minutes on each side until corn and pita bread have browned.  Remove from oven and let corn and pita wedges cool.  Once corn is cooled cut corn off the cob.
Meanwhile reduce oven to 350 degrees and mix remaining 3 Tbsp. Herb de Provence olive oil with 3 Tbsp. Cara Cara Orange Vanilla White balsamic in a large bowl with a lid.  Take 2 Tbsp. of olive oil and balsamic mixture and drizzle over the chicken breast and season chicken with 1/4 tsp of sea salt and 1/8 tsp of ground pepper. Bake for 15-20 minutes before flipping and baking for another 15 minutes on opposite side. 
With remaining 4 Tbsp. of Olive oil and balsamic mixture add romaine, tomatoes, cucumber, shallots, parsley, remaining salt and pepper and the cooled corn.  Shake or mix to coat all vegetable and lettuce with the olive oil and balsamic dressing.  Plate herb salad and top with Pita wedges and serve with Roasted Chicken or on its own.  Serves 4

​Northfield Olive Oils and Vinegars