Sweet Corn Salad with Pancetta and Mushrooms

• 6 large ears of corn, shucked
• 8 scallions
• 4 ounces pancetta, cut into 1/4-inch dice
• 1/2 cup extra-virgin olive oil
• 12 ounces cremini mushrooms, halved or quartered if large
• Kosher salt
• Pepper
• 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
• 1/2 teaspoon honey
• 1 teaspoon apple cider vinegar
• 4 ounces frisee, white and light green parts only (4 cups), torn into bite-size pieces
• 2 tablespoons snipped chives
• Shaved Gruyere cheese, for serving

1. In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes.
2. Let cool, then cut the kernels off the cobs.
3. Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes.
4. Cut into 2-inch lengths.
5. In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes.
6. Using a slotted spoon, transfer to a paper towellined plate to drain.
7. Pour off all but 1 tablespoon of fat from the skillet.
8. Heat 2 tablespoons of the oil in the skillet.
9. Add the mushrooms and season with salt and pepper.
10. Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes.
11. In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil.
12. Season the dressing with salt and pepper.
13. Add the corn, scallions, pancetta, mushrooms, frisee and chives and toss to coat; season with salt and pepper.
14. Top the salad with shaved Gruyere and serve.

ears of corn, scallions, pancetta, extravirgin olive oil, cremini mushrooms, kosher salt, pepper, lemon zest, honey, apple cider vinegar, only, chives, gruyere cheese

Taken from www.foodandwine.com/recipes/sweet-corn-salad-pancetta-and-mushrooms (may not work)