Milligans Recipe Collection
Anne Cain's Lafayette Salad from Bon Appetit

Anne Cain's Lafayette Salad from Bon Appetit
2 1/2 c. fresh corn kernals
1 pt. cherry tomatos, halved
4 celery stalks
1/2 red onion
2 1/2 oz augula, stems trimmed, leaves chopped
2 T. balsamic vinegar
1/3 c. olive oil
4 oz. crumbled blue cheese. Combine first 5 ingredients.

Place vinegar in small bowl; gradually mix in oil
Season with salt and pepper. Add 3/4 c. blue cheese
Pour dressing over salad. Toss to coat.
Garnish with remaining 1/4 c. cheese
Can be made 4 hours ahead. Cover and chill.
Serve with crusty rolls and dry red wine.

Recipe Contributed by Mary Ann Laun