Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette

Susie Middleton

This is a substantial first-course salad, but it could easily be a vegetarian main dish by serving bigger portions (add a few spears of grilled asparagus, too). Leftover dressing is terrific on grilled steak.

subheading: For the vinaigrette:

2 Tbs. sherry vinegar

7 Tbs. extra-virgin olive-oil

¼ tsp. salt; more to taste

Freshly ground black pepper

2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort

1 tsp. lightly chopped thyme leaves; more to taste

1 small ripe plum tomato, seeded and finely diced

subheading: For the salad:

4 oz. arugula, tough stems removed, washed

1 red bell pepper, grilled

4 large portabella caps, grilled

1 large red onion, grilled

2 ears corn, grilled

Directions at finecooking.com

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