Floating Olive Branch
Charred Corn & Watercress Salad




2 tablespoons Apple Cider Vinegar 

1 tablespoon lime juice, plus some lime wedges for garnish  

1 teaspoon Spicy Citrus Seasoning 

2 tablespoons honey 

1/2 teaspoon Fleur de Sel 

1/4 cup Koroneiki Extra Virgin Olive Oil 


3 ears of corn, shucked 

1 tablespoon Koroneiki Extra Virgin Olive Oil

1/4 teaspoon Fleur de Sel 

1 shallot, peeled and sliced 

1 red chili pepper, sliced 

1/4 cup fresh cilantro, chopped 

1 bunch watercress, trimmed 

2-3 tablespoons queso fresco, crumbled 




Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. While the grill is preheating, place vinegar, lime juice, seasoning, honey, salt, and olive oil in a large bowl and whisk to combine. Set the dressing aside. 

Lightly brush corn with olive oil (1 tablespoon) and season with salt. Place on the grill and cook for 3-4 minutes, rotating occasionally, until moderately charred and slightly tender. Remove from the grill and set aside to cool for 10 minutes. Once cooled, stand the corn cobs upright on a cutting board and, using a knife, shave the kernels off the cob. Transfer the kernels to the bowl with the dressing. Add the sliced shallot, sliced chili, and chopped cilantro to the bowl and toss to coat. Spread the watercress on a serving platter or large plate and top with the corn mixture. Drizzle the salad with any remaining vinaigrette left in the bowl and sprinkle with queso fresco crumbled before serving.