2 tablespoons apple cider vinegar
1 tablespoon Mike’s Hot Honey
1 teaspoon Dijon mustard
¼ cup olive oil or grapeseed oil
sea salt and ground black pepper, to taste
3 cups cooked orzo
2 cobs of corn, husks removed
1 ripe, but firm, peach/nectarine, pitted and sliced
1 cup blueberries
1 cup arugula
- Make the dressing. Combine all ingredients in a sealable jar. Close the lid tightly and shake vigorously to combine. Set aside.
- Heat a cast iron skillet over medium high heat and place the corn cobs in the pan. Turn frequently, until charred on all sides and slightly softened. Transfer to a cutting board and cut the kernels off the corn cobs.
- Combine orzo, corn, peach/nectarine, blueberries, arugula, and dressing in a bowl and toss to combine. Check the salad for seasoning and adjust if necessary.
Serve immediately or place in a sealed container to keep for up to 3 days in the refrigerator.