Saffron Charred Corn with burnt orange

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the charred corn, and cook until deeply browned and aromatic.
4. Stir in the red wine vinegar along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.