with Toasted Walnuts and Goat Cheese
6 Sweet corn on the cob, husked removed
¼ cup Monastery Signature Walnut Halves
½ cup Grand Aroma Rosemary flavoured Olive Oil
1 cup Brown or white button mushrooms, quartered
2 tbsp Stirling unsalted butter
1 pkg (130g) Celebrity soft, unripend Goat cheese
Martelli Sea Salt
4 cups Baby Arugula
Pre-heat the oven to 350°F.
Preheat the grill. Grill the corn on the cob on the grill on high heat until lightly charred, about 3 minutes turning occasionally.
Remove from heat, and holding the corn on one end resting on a cutting board, cut the kernels off the cob with a sharp knife. Repeat with each corn on the cob. Set corn kernels aside.
Place walnuts on a baking tray and toast in the oven until golden brown and fragrant, about 3 minutes. Remove and set aside.
In a large saucepan, heat 2 tbsp. of the rosemary oil. Add the mushrooms and sauté for 3 minute on medium heat. Slightly crush the walnut halves in your hand and toss in the saucepan along with the corn kernels. Stir to combine, and sauté for another 3 minutes. Add the butter and crumble about 2 tablespoons of the goat cheese. Season with a dash of sea salt. Place arugula in a large bowl with the remaining rosemary oil, and sprinkle with salt. Toss to coat.
To serve, spoon the corn mixture in the center of 4 serving plates, crumble half the remaining goat cheese on top. Top with the arugula lettuce and the rest of the goat cheese. Drizzle with some Extra Virgin Olive oil and serve.
Courtesy of Monastery Bakery