Summer Corn, Walnut and Scallion Salad

• 3 ears of corn

• 4 scallions/green onions, sliced on the bias till light green section

• 1/2 cup walnuts, toasted

• 1/2 cup crumbled feta cheese

• 8-10 basil leaves

• 2 tbsp white balsamic vinegar

• 3 tbsp extra virgin olive oil

• salt and pepper to taste

Add the green onions to a bowl of ice water and let sit for 20 minutes. This will keep them crisp and make them easier to digest. Drain and dry well in a tea towel. Add to a large bowl. Slice the nibblets off of the corn into the bowl with the scallions. Add the remaining ingredients. Season with salt and pepper.

Serve with any grilled meats or seafood.

Serves 4