Corn and Mushroom Salad with Frisee and a Brown Butter & Sherry Vinaigrette
Pairs well with: Vermentino
This light, summery dish makes a great side to BBQ chicken or grilled shrimp. Pair with our Vermentino.
4 ears of corn in husk
4 cups maitake mushroom or any other mushroom of choice
2 shallots cut into rings
2 Tablespoons of Sherry Vinegar
¼ cup of brown butter
1 head of frisée cleaned and cut into 1 inch pieces
1 Tablespoon chopped parsley
1 Tablespoon olive oil
Salt and pepper to taste
Preheat grill to medium high. Grill corn on each side for approximately 5 minutes, or until very fragrant. Remove from heat and let cool. Once cool enough to handle, remove husk and silk and cut kernels off the cob. Keep warm.
Heat olive oil over medium high heat in sauté pan big enough to hold mushrooms and corn. Once hot add mushrooms and cook for 4 minutes or until soft. Add shallots and cook until translucent. Add corn, cook for 1 minute and remove from heat. Add sherry vinegar, brown butter, frisée and parsley. Season to taste with salt and pepper