Tatsoi & Sweet Corn Salad with Peach Nectar Dressing

From: New York Times Cooking

2 T canola oil

2 peaches, peeled & diced

3 ears sweet corn, husked

8 c tatsoi greens

¾ t coarse sea salt

lemon juice to taste

Preparation: Heat oil in a skillet set over medium heat. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes. Set aside to cool. Meanwhile, bring an inch of salted water to a boil in a large pot. Add the corn and steam 5 minutes. Drain the corn and allow to cool. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl. Just before serving, add the tatsoi, peaches and salt, and toss well. Season to taste with lemon juice, toss again and serve.