Northfield Olive Oils and Vinegars
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.