Walnut oil is a sophisticated flavor addition to this bright, easy-to-prepare summer salad. It's beautiful on the plate; spoon it into a radicchio cup for more visual interest.
The salad should be made several hours in advance. It can be made a day ahead, but it will lose some of its brightness.
Recipe from Washington Post columnist David Hagedorn.
2 cups sweet corn kernels (from 2 large ears)
8 ounces haricots verts (green beans), cut into 1-inch pieces
1/4 cup diced red bell pepper
1/2 cup chopped walnuts, toasted, plus 1/4 cup for garnish
1 small shallot, minced (2 tablespoons)
3 tablespoons champagne vinegar
3 tablespoons walnut oil, plus more for drizzling
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large basil leaves, stacked, rolled and cut into thin strips (chiffonade)
One 8-ounce log goat cheese, cut into eight 1-ounce medallions
Have ready a large bowl of ice water. Boil a pot of water. Place the corn in a handleless strainer that fits into the pot. Plunge the strainer into the boiling water and cook for 2 minutes. Remove the strainer and plunge it into the ice water for several seconds, until the corn has cooled. Transfer the corn to a large bowl.
Place the haricots verts in the strainer and cook them as you did the corn, but for 3 minutes, until they are barely al dente and still bright green. Cool the beans in the ice water, then add them to the corn.
Add the red pepper, 1/2 cup of walnuts, shallot, vinegar, 3 tablespoons of walnut oil, mustard, salt, pepper and basil to the corn. Stir to combine well. Refrigerate the salad for a few hours to allow the flavors to meld.
To serve, mound 1/2 cup of corn salad on each plate and rest a medallion of goat cheese in the center. Top the cheese with toasted walnuts and a drizzle of walnut oil.
Note: To toast nuts, place them in a small sauté pan or skillet and cook over medium heat, stirring frequently, for several minutes, until they are lightly browned.
Per serving: 250 calories, 9 g protein, 13 g carbohydrates, 19 g fat, 7 g saturated fat, 20 mg cholesterol, 260 mg sodium, 3 g dietary fiber, 3 g sugar