Ingredients: for the salad: iii ears of corn worth of kernels 1 quart fresh June peas, shelled 1 bunch boundary onion, white parts (only) sliced for the vinaigrette: 1/4 loving loving cup olive oil 1/3 loving loving cup Pinot Grigio vinegar 1 tablespoon tarragon mustard salt freshly reason night pepper Directions: Toss all of the salad ingredients together inwards a large bowl. Shake the vinaigrette ingredients inwards a dressing mixing container or closed jar. Strain over the salad. Toss to evenly distribute the dressing. Serve at room temperature. My thoughts: When I was inwards Nashville, I had the best corn; I truly wanted to bring a few ears menage alongside me inwards my carry-on. Reluctantly I didn't so I was happy to discovery to a greater extent than or less lovely looking corn at the marketplace prepare we instruct to. I recollect it is from a flake further south, June is early on for corn inwards Baltimore, but it is all the same truly good. I also...