Step 1

Prepare fonio according to package instructions and set aside to cool.

Step 2

Lightly brush the corn and a cast-iron skillet or grill pan with 1 teaspoon of olive oil.

Step 3

Heat the prepared pan over medium-high heat for 5 minutes. Once hot, add the corn cobs and cook, rotating occasionally, until the kernels are charred on all sides, 12–15 minutes. Remove the corn from the pan and let cool, then cut the kernels off the cobs.

Step 4

Make the vinaigrette: In a large bowl, whisk together the lemon zest, lemon juice, honey, remaining ¼ cup olive oil, salt, and white pepper.

Step 5

To the bowl with the vinaigrette, add the Calabrian peppers, if using, the arugula, cherry tomatoes, parsley, mint, shallot, corn kernels, and fonio. Toss to combine.

Step 6

Sprinkle the almonds on top of the salad, then garnish with pea sprouts and edible flowers, if desired.

Step 7

Enjoy!