What You Need:
1 shallot, quartered
1 small clove garlic
1 tbsp. Dijon mustard
2 tbsp. sugar
1/8 tsp kosher salt
Dash of fresh ground white pepper
½ cup Champagne vinegar
1 ½ cups canola oil
3 ears corn, shucked and grilled or boiled
6 plum tomatoes, cored and cut into large chunks
1 shallot, minced
2 tsp. chopped fresh tarragon
1 tbsp. chopped fresh flat-leaf parsley
1 ½ cups firmly packed arugula leaves, steams removed
Salt to taste
Fresh ground black pepper
- In a food processor, mince shallot and garlic together.
- Add mustard, sugar, salt, pepper, and vinegar.
- With the machine running, gradually add oil to form an emulsion.
- Cut off the corn kernels from the cob. Discard cobs and place kernels in a bowl.
To the kernels, add tomatoes, shallot, tarragon, parsley, arugula, and ½ cup of the champagne