Categories: Sides

Ingredients

• Kosher salt
• 1 lb. farfalle
• 1/4 cup white wine vinegar
• 1 tbsp Dijon
• Black pepper
• 2/3 cup olive oil
• 1 small shallot, finely chopped
• 1/2 tsp finely grated lemon zest
• 2 ears of corn, husked
• 2 cups assorted cherry tomatoes, halved or quartered, if large
• 1/2 small bulb fennel, cored and sliced, plus 1/3 cup chopped fronds
• 1/2 cup fresh basil, roughly chopped
• 2 oz. goat cheese, crumbled

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain and let cool to room temp.

2. Meanwhile, whisk the vinegar, Dijon, 1/2 tsp salt and pepper in a large bowl. Slowly whisk in the olive oil until thick and smooth. Whisk in the shallot and lemon zest.

3. Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool, then cut off the kernels.

4. Add the pasta, corn, tomatoes, fennel slices and fronds to the vinaigrette. Stir in the basil and season with salt and pepper; toss to coat. Gently fold in the goat cheese.

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