Romaine and Charred Corn Salad with Avocado Dressing

• 2 1/2 cups fresh corn kernels (from 3 to 4 large ears)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon minced garlic
• 1/2 Hass avocado, peeled and cut into 1/4-inch dice
• Kosher salt
• Pepper
• Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
• 1/2 cup very thinly sliced red onion
• 1/2 cup shredded pecorino cheese, plus more for garnish

1. Preheat the broiler.
2. Spread the corn kernels on a large rimmed baking sheet.
3. Broil 6 inches from the heat for about 5 minutes, until lightly charred.
4. Let the corn kernels cool completely.
5. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic.
6. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing.
7. Season with salt and pepper.
8. In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese.
9. Add the dressing, season with salt and pepper and toss well.
10. Garnish the salad with shredded cheese and serve right away.

corn kernels, extravirgin olive oil, lemon juice, honey, garlic, avocado, kosher salt, pepper, three, very, pecorino cheese

Taken from www.foodandwine.com/recipes/romaine-and-charred-corn-salad-with-avocado-dressing (may not work)