Salad Of Sweet Corn, Peas And Spelt

• SALAD
• fine sea salt
• 3/4 cup spelt, cleaned in several changes of cold water
• 1 cup fresh sweet corn kernels
• 1/2 cup scallion, white and light green parts, in thin diagonal slices
• 16 ripe cherry tomatoes
• 1 cup fresh peas, blanched
• 8 fresh mint leaves, torn by hand
• DRESSING AND ASSEMBLY
• 1 teaspoon fine sea salt
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 cup loosely packed arugula

1. Bring a pot of salted water to a boil. Add the spelt and cook until al dente, 25 to 35 minutes. Drain and refresh it under cold running water. Transfer the spelt to a large bowl and add the other ingredients.
2. Put the salt in a small bowl and dissolve it in the vinegar by mixing with a whisk. Add the olive oil in a thin stream, whisking to form an emulsified dressing.
3. Pour the dressing over the salad and toss gently. Divide the arugula among 4 salad plates and divide the salad among the plates. Serve at once.
4. VINO
5. Serve this with a crisp, clean, young Riesling from Trentino Alto-Adige.

salad, salt, spelt, fresh sweet corn kernels, scallion, tomatoes, fresh peas, mint, salt, red wine vinegar, ubc, arugula

Taken from www.epicurious.com/recipes/member/views/salad-of-sweet-corn-peas-and-spelt-1243035 (may not work)