Tatsoi and Sweet-Corn Salad With Peach-Nectar Dressing

• 2 tablespoons canola oil
• 2 peaches, peeled and diced
• 3 ears fresh sweet corn, husked
• 8 cups tatsoi greens, or other tender mild greens
• 3/4 teaspoon coarse sea salt
• Freshly squeezed lemon juice to taste

1. In a skillet set over medium heat, heat the oil.
2. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes.
3. Set aside to cool.
4. Meanwhile, bring an inch of salted water to a boil in a large pot.
5. Add the corn and steam 5 minutes.
6. Drain the corn and allow to cool.
7. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl.
8. Just before serving, add the tatsoi, peaches and salt, and toss well.
9. Season to taste with lemon juice, toss again and serve.

canola oil, peaches, sweet corn, tatsoi greens, coarse sea salt, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/5589 (may not work)