• To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly. Slice the corn off the cob
• Slice the apricots in half and remove the pit. Place the fruit on the grill, cut side down, for a few minutes until it becomes caramely on one side and grill marks appear. Remove and let cool slightly, then slice in halves or quarters – whichever you prefer. Season both the corn and apricots with a bit of salt and pepper
• Place the arugula on a large plate or bowl. Season the arugula with salt and pepper – throw on a pinch and toss well. Toss the greens with some of the dressing, then assemble the salad with the apricots, corn, mozzarella and avocado. Add a bit more dressing and top with pistachios. Serve immediately.

fresh lime and honey vinaigrette

• In a bowl, whisk together the vinegar, lime juice, honey, garlic, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! This single recipe will most likely make extra.