Corn Salad With Pedro Ximenez, Crispy Shallots, Radicchio And Pistachios

• 8 shallots, medium size, sliced thin or early summer onions
• 2 tablespoons good olive oil, for cooking the shallots or onions
• 3 tablespoons Sherry Vinegar (SoTaroni Vinagre de vino Pedro ximenez gran reserva)
• 6 tablespoons good olive oil
• 6 corn ears, cooked and sliced off the cob
• 3/4 cups pistachios, roughly chopped and toasted
• 1 radicchio, large (or 2 medium), cut in half and sliced thin
• 1 pinch sea salt
• 1 pinch black pepper, fresh ground

1. Heat olive oil to medium, add shallots or onions, cook until slightly crispy, but not burnt or dried out. Spoon into large salad bowl.
2. Add sherry vinegar (SoTaroni Vinagre de vino Pedro Ximenez Gran Reserva), salt and pepper and whisk in remaining olive oil; add corn and mix well. Add additional salt and pepper if needed.
3. Mix in the sliced radicchio and the pistachios and toss.
4. Grilled shrimp can be added to turn this into a main course in the summer.

shallots, olive oil, sherry vinegar, olive oil, corn ears, pistachios, radicchio, salt, black pepper

Taken from food52.com/recipes/13734-corn-salad-with-pedro-ximenez-crispy-shallots-radicchio-and-pistachios (may not work)