Thanks to my friends at Findlay Market for this weeks’ recipe!

Corn and Strawberry Salad

Ingredients:
1 pound frozen silver queen corn
1 quart of strawberries cleaned and quartered
½ cup fresh sorrel cut chiffonade
3 Tbs. balsamic vinegar

Method:
Defrost corn
Mix all ingredients in a bowl
Refrigerate for one hour before serving.

Note: This sweet and sour salad is excellent with a blush wine or a dry chardonnay.