Raw Corn, Arugula, and Pecorino Salad

Ingredients

• 2 cups absolutely fresh corn kernels (from about 3 ears)
• 3 cups packed arugula
• trimmed
• 1 1/2 teaspoons coarsely chopped fresh oregano leaves
• About 1/2 cup Whole Citrus Vinaigrette
• recipe follows
• Gray salt and freshly ground black pepper
• 1 1/2 ounce wedge pecorino cheese

Instructions

1. Combine the corn kernels, arugula, and oregano in a bowl.
2. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper.
3. With a vegetable peeler, shave the cheese onto the salad.
4. Toss lightly.
5. 2 lemons, cut into wedges, seeded
6. 1/2 navel orange or 1 small seedless orange, cubed
7. 1 shallot, quartered
8. 1 teaspoon gray salt
9. 1/2 teaspoon freshly ground black pepper
10. 1 1/2 cups pure olive oil
11. In a blender, place the lemons and orange cubes.
12. Blend for 1 to 2 minutes, and then add the shallot.
13. Pulse and then blend until as smooth as possible.
14. Strain through a sieve, using a spoon to push through.
15. Discard the pulp.
16. Season the strained juice with salt and pepper.
17. Whisk the strained juice while adding olive oil in a thin, steady stream.
18. The vinaigrette will be thick like a mayonnaise.
19. Taste for seasoning.
20. Cover and refrigerate for up to 3 days.
21. If the vinaigrette separates, return it to the blender and blend until smooth again.
22. Yield: about 3 cups