Roasted Corn and Tomato Salad

Serves four along with good bread to sop up the juices.

Ingredients: Vinaigrette

2 tablespoons fennel seed

1 garlic clove

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2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

6 tablespoons extra virgin olive oil

Salt and fresh cracked pepper to taste

Ingredients: The Salad

3 cups fresh corn from about four ears

One tablespoon extra virgin olive oil

Salt and fresh cracked pepper to taste

2 large tomatoes

1 medium red onion

4 cups chopped fresh lettuce

Directions: The Vinaigrette

The day before serving, put fennel seeds in a dry pan and cook 5-8 minutes on medium heat until they become aromatic. Watch closely so they do not burn.

Mince seeds and garlic in a food processor. Add vinegars and mustard. While the machine is running, pour in olive oil. Season to taste with salt and pepper. Refrigerate up to one week.

An hour before using, remove from refrigerator.

Directions: The Salad

Preheat oven to 350 degrees. Put corn on sheet pan with sides, drizzle with oil and season with salt and pepper. Roast until the corn is tender and beginning to brown, about 15-20 minutes.

While corn is roasting, dice tomatoes and onion and combine in a large bowl.

Add hot corn to tomatoes and onions. Toss at once with only enough vinaigrette to coat the ingredients and serve immediately atop chopped lettuce. Add croutons if desired.