Grilled Corn Salad with Roasted Peppers and Arugula

To make the dressing, combine lemon juice, Dijon mustard, cumin, curry, salt and pepper in a blender at medium speed. While blending, slowly drizzle Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.

In a nonreactive bowl, toss ears of corn with ¼ cup Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.

Peel the onions, seed the peppers and julienne both. Toss both with ¼ cup Jordan Extra Virgin Olive Oil and salt and pepper to taste. Distribute evenly on a baking sheet. Roast in the oven at 450* for approximately 7-10 minutes. Remove from the oven, allow to cool, then set aside.

Combine all ingredients but arugula and feta in a large bowl. Add salad dressing to taste and gently toss. Sprinkle arugula and feta on top as garnish. Serve immediately.