Corn Salad With Dandelion Greens and Blue Cheese Recipe

Ingredients

• 1 Tbsp. ghee (clarified butter)
• 1 Tbsp. extra-virgin olive oil
• 2 large shallots, thinly sliced crosswise
• Kosher salt
• freshly ground black pepper
• 4 ears of corn, kernels removed, divided
• 1 Tbsp. fresh lemon juice, preferably Meyer
• 2 tsp. pitted and finely chopped umeboshi
• 6 Persian cucumbers, or watermelon gherkins, cut into ½-in. chunks (2 cups)
• 2 cups cherry or grape tomatoes, preferably Sun Gold, halved
• 6 oz. smoked blue cheese
• 1 cup dandelion greens, torn into 1-in. pieces
• ½ cup packed basil leaves