Roasted Corn Salad with Maple Dressing

We seem to have very little time (or very little summer, for that matter) for sitting around enjoying the evenings. And I was actually considering going out again tonight after I picked up LoverBoy from the airport. But I decided to throw together a salad with whatever I had in the refrigerator. Now, if you know me, you'll know that my culinary creative juices flow nearly constantly. I can't walk down the grocery store aisle without an endless plethora of ideas careening through my head. Without further adieu, tonight's creation:

Begin with thick slices of crispy cold iceberg lettuce -- don't shred or chop it...leave it sliced thick. Top with whatever vegetables you have on hand. Tonight, I used halved grape tomatoes, paper-thin sliced Walla Walla onions, shaved celery, green apple chunks, carrots, small amount of Gorgonzola cheese, a few peanuts, and red pepper strips. While I was putting all of that together, I grilled one ear of summertime corn....until just blackened a bit. I shaved off the corn from the ear and divided it between two salads.

Dressing: Mix together the following and drizzle over the salads: Olive oil, balsamic vinegar, plenty of maple syrup, garlic, fresh cracked black pepper, bit of salt to taste, hint of orange juice.

I grilled some garlic bread at the last minute on the BBQ and served with it. You just can't go wrong. It was so good!