Summer Salad with Roasted Corn, Smoked Bleu Cheese, & Pear Vinaigrette

Give me ALL of the salads, please!

Lately, my body has just been craving vegetables, and I can’t be mad at it for doing so. Walking past New York City’s greenmarkets – as a proper social distance, but of course – it’s hard not to be dazzled by large summer squashes, rainbow-colored tomatoes, and sun-ripened stone fruits.

Recently, I was gifted a collection of fruit juices and nectars made in Italy, namely Yoga Pear Nectar, along with some vinaigrette recipes to make with them. I love slightly fruity dressings for my salads – I’m always one to add ample lemon to my vinaigrettes! – but the idea of adding pear nectar never crossed my mind. Pear is one of my favorite fruits, so I jumped at this opportunity. (P.S.: How adorable are these little bottles?) I was told that it pairs well with arugula and bleu cheese, so I took some liberties to create a salad that pretty damn amazing, if I do say so myself!

Summer Salad with Roasted Corn, Smoked Bleu Cheese, & Pear Vinaigrette

Also, I picked up the smoked bleu cheese by accident, and it was one of the best mistakes I’ve made in a long time. Ha! Smoked bleu cheese is superb, and I recommend keeping an eye out for it if you can find it. If not, your favorite usual bleu cheese will be just as delicious in this salad.

Summer Salad with Roasted Corn, Smoked Bleu Cheese, & Pear Vinaigrette

Note: These products from CSO Italy were gifted to me via the Sopexa Agency for editorial review; I was under no obligation to create a blog post, but this dressing was so good, I got inspired to make this salad! As always, all opinions are my own.

Summer Salad with Roasted Corn, Smoked Bleu Cheese, & Pear Vinaigrette

(Makes one large salad for salad enthusiasts like myself, but can make 3 smaller salads for side dishes)

Ingredients:

Summer Salad:

  • 3 cups greens (I used a mix of baby spinach & arugula)
  • 1 cup cherry tomatoes, quartered
  • 1/4 smoked bleu cheese, crumbled
  • 1 ear corn, silk thoroughly removed and kernels stripped from cob

Pear Nectar Vinaigrette (from CSO Italy):

  • 1/3 cup pear nectar
  • 3 Tbsp white wine vinegar
  • 3 Tbsp olive oil
  • ½ tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt & pepper to taste

Before We Get Started…

  • As mentioned earlier in the post, use your favorite bleu cheese if you cannot find smoked bleu cheese.
  • I did not test this recipe with canned or frozen corn, so I cannot say how well it may roast in the skillet if you use it! Attempt at your own risk. If you prefer unroasted corn, add that to the salad. For comparison, depending on if you use fresh or canned / frozen corn, one ear usually yields roughly 1/2 of corn kernels.

Directions:

1.) In a large bowl, combine greens, tomatoes, and bleu cheese.

2.) In a non-stick skillet, roast corn kernels over medium-low heat for 2 -3 minutes or until some kernels start to slightly brown or char. Keep a close on eye on this! Remove from heat and add to salad.

3.) Whisk together all vinaigrette ingredients until emulsified. Drizzle desired amount over salad and toss to combine. Save any unused vinaigrette in fridge for up to 2 weeks.

InCider Info – Pineapple Haze by Original Sin Cider

Gotta love climate change: New York City has experienced two tropical storms within the past 4 weeks – with Tropical Storm Fay hitting on July 10th! – and I’m sitting here watching Tropical Storm Isaias whip up the trees along my block with its strong gusts.

Hey, if the world is burning – or, in this case, the flames are being fanned – might as well enjoy a good hard cider today!

Original Sin Cider always makes me think of when I first move to NYC, because it was one of the few cider brands that many bars would serve. It was either that or Magner’s. I was never a fan of Magner’s, but if a bar had it, I drank it. Original Sin was slightly better in my opinion, but it still wasn’t one of my faves. However, as I’ve gotten older and their line of ciders has expanded, I’ve been more than pleased with their fruitier and their more experimental options. I’m a big fan of their McIntosh and their Fuji Unfiltered!

Pineapple Haze by Original Sin Cider

Pineapple Haze hits a good note for me with its dryness. Some pineapple ciders are too sweet, and the sweetness combined with the acidity of the pineapple juice doesn’t always hit me the right way. Original Sin counters the sugar nicely here by using a tart pineapple juice and champagne yeast, letting the acidity shine. I didn’t come to drink a liquified pineapple Jolly Rancher, ya know? (Some pineapple ciders give me that experience. Hard pass on them.)

I’m excited to start trying more Original Sin variates now – I’ve actually got a can of Black Widow waiting in my fridge! – and I may have to give their original flavor a go again, for ol’ times sake.

Pineapple Haze by Original Sin Cider

InCider Info – tl;dr:

Single-Serve Blueberry Crisps

Yet another recipe I’ve recently posted to Yoga By Candace, and I’m absolutely in love with this one!

The blueberries are absolutely bursting with flavor, the crispness and texture of the spiced oat topping adding the complementary CRISP.

I’ve gravitated more towards single-serve or smaller desserts over the years – y’all can talk smack about a mug cake all you want, I am HERE for them! – and owning a set of ramekins can help in developing – and then devouring – these recipes.

Note: I’ve made this recipe three times in the past week. I just can’t STOP! Has the fact that it’s been in the 90s for weeks with tropical humidity within this urban jungle called New York stopped me from having my oven on at 350°F?

Clearly not. Didn’t you read? I’ve made this recipe three times in the past week. 😆

Head over to Yoga by Candace for the full recipe, as well as an array of yoga, health, and lifestyle features! Or, more importantly, get your dose of Buck Buck. 🐕

Single-Serve Blueberry Crisps
Single-Serve Blueberry Crisps