Arugula, Corn and Tomato Salad
Ingredients:
Ingredients for Vinaigrette:
1⁄3 cup extra virgin olive oil
1⁄8 cup Balsamic vinegar
1⁄8 cup chopped fresh basil
1 medium vine-ripened tomato, seeded and diced
2 large cloves garlic, mashed
Ingredients for Salad:
2 ears of corn, shucked and kernels cut from cob
5 ounces baby arugula
4 vine-ripened tomatoes, seeded and chopped
¼ cup chopped pecans, toasted
Coarse salt and freshly ground pepper
Freshly shaved Parmesan cheese
Recipe directions:
Whisk together the vinaigrette ingredients in a small bowl; set aside. Combine the corn, arugula, tomatoes and pecans in a large serving bowl. Toss with just enough of the vinaigrette to coat evenly; season with salt and pepper, and top with cheese to serve.