Grilled Corn and Mushroom Salad Frisée • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Preheat grill to medium high
• Grill corn on each side for approx. 5 minutes or until very fragrant
• Remove from heat and let cool until cool enough to handle
• Once cool enough to handle remove husk and silk and cut kernels off the cob
• Reserve warm
• Heat olive oil up over medium high heat in sautée pan big enough to hold mushrooms and corn
• Once hot add mushrooms and cook for 4 minutes or until soft
• Add shallots and cook until translucent
• Add corn, cook for 1 minute and remove from heat
• Add sherry vinegar, brown butter, frisée and parsley
• Season to taste with salt and pepper
• Garnish with crumbled feta