1/2 cup roasted and salted peanuts, plus more for garnish
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. white balsamic vinegar
1 tsp. agave nectar
1 tsp. dijon mustard
sea salt and pepper
Instructions
When a dressing is this simple, I (lazily, because I don't want to wash another bowl) drizzle everything on top and just toss it well to distribute. Do as I say, not as I do and whisk it all before it that sounds a little haphazard to you. I like to live on the edge and risk a mouthful of mustard in one bite.
in a small pan, heat the coconut oil over medium high heat. Cut the corn kernels away from the cob and add them to the hot pan with a sprinkle or salt and the smoked paprika. Saute, only moving once or twice so the edges char, for 2 minutes. Turn off the heat and let the corn cool completely.
In a large salad bowl, combine both greens, cilantro, the diced nectarine, shallot and half of the feta, peanuts and cooled corn. Whisk the olive oil, lemon juice, white balsamic, agave, mustard and a pinch of both salt and pepper. Dress the salad as desired and sprinkle the remaining feta, peanuts and corn on top. Serve immediately.