Grill-Roasted Fingerling Potatoes with Fresh-Corn Vinaigrette

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

subheading: For the vinagrette:

½ cup raw fresh corn kernels, from about 1 ear

¼ cup extra-virgin olive oil

1 Tbs. plus 1 tsp. sherry vinegar

2 tsp. fresh lemon or lime juice

1-½ tsp. pure maple syrup

¼ tsp. kosher salt

Freshly ground black pepper

1 Tbs. thinly sliced fresh chives, cut about ¼ inch long

subheading: For the potatoes:

1 lb. fingerling potatoes, cut into lengthwise wedges (halves are fine for thinner fingerlings; quarter thicker ones)

3 to 4 large shallots (about 4 oz.), peeled and cut into ½-inch-thick lengthwise wedges (keep the stem end intact)

3 Tbs. extra-virgin olive oil

1 Tbs. roughly chopped fresh herbs, such as thyme and rosemary

Kosher salt and freshly ground black pepper

2 lemons, cut in half crosswise

3 oz. arugula (4 lightly packed cups)

Directions at finecooking.com

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