Arugula and Grilled Corn Salad

Ingredients:

• 3 tablespoons orange zest
• 4 ears of corn
• 1/4 cup orange blossom honey
• 1/4 cup white balsamic vinegar
• 3 tbsp. orange blossom water
• 3 tablespoons of orange juice
• A handful of chopped fresh basil
• A handful of chopped fresh mint
• 1 package of washed arugula
• 0.5 cups extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Preparation:

1. Bring a large pot of salted water to a boil and cook the corn. Remove the corn from the water and set aside.
2. Preheat a grill or grill pan over medium heat. Grill the corn until lightly browned and the kernels are tender. Let cool slightly, then cut the kernels from the cob. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest, and orange juice and bring to a simmer over medium-low heat. Simmer until the liquid thickens slightly, about 7 minutes.
3. In a large bowl, toss the corn with the dressing and fresh herbs. Place a small mound of arugula on each plate, drizzle with olive oil, and sprinkle with a pinch of sea salt and black pepper. Top with 2 tablespoons of the corn mixture.