This is summer in a bowl. All of the sweet produce of summer is cooked together and lightly dressed. It’s fresh, light, and lovely.
I love salads like this where you throw vegetables and fruit together (not necessarily always with lettuce, don’t limit yourself!), but this summer salad is taken to the next level with the toasted hazelnuts. Don’t forgo the hazelnuts. I was planning on leaving them out, but by pure chance- or fate- I had some hazelnuts already sitting in the fridge left from my hazelnut macarons (yummm, those are coming soon). The crunchiness and nuttiness really adds a whole new nuance to this salad. And if you are feeling a little indulgent, some warm goat cheese stirred in would also be delicious.
Now get a move on- summer is almost over and you haven’t made this yet!
1 1/2 tablespoons olive oil, divided
2 ears of corn, shucked
2 cups green beans, cut into thirds
1 spring onion, chopped
1 cup blueberries
1 tablespoon honey
1/4 cup toasted hazelnuts, chopped
Salt and pepper, to taste
Crumbled goat cheese, optional
Heat a large skillet over medium heat. Add 1 tablespoon olive oil, corn, and green beans. Season with salt and pepper. Cook for 5-7 minutes, until corn begins to develop some color. Add leeks and cook for an additional 2-3 minutes. Turn off heat and carefully stir in blueberries, honey, and remaining 1/2 tablespoon olive oil. Top with toasted hazelnuts and crumbled goat cheese. Season with salt and pepper.
Serves 3-5 as a side dish.