Charred Corn & Seaweed Salad with Sweet Ginger Salt by Chef Tony Negroni

Ingredients

• 3 ears fresh corn, husked
• 2 cups baby arugula
• 1/2 cup dried wakame seaweed
• 1/2 cup thinly sliced radishes
• 2 scallions, finely sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp low-sodium tamari (gluten-free)
• 1 tbsp honey
• 1 tbsp neutral oil (like avocado or canola)
• 1 tsp Salted Perfection Sweet Ginger Finishing Salt