This is a really good summer salad but alas, it is fall…oh well 🙂

I have made this recipe several times, most recently for a large group and it seemed to be a hit. It makes a great side dish at a BBQ.   The key here is that you have to use fresh corn on the cob.  I have experimented using different varieties of potatoes (I recommend using fingerling potatoes and slicing them very thin) and tomatoes (heirloom cherry tomatoes tasted and looked the best).  Make sure you budget your time with allowing the potatoes to chill completely or else it will wilt the arugula. 

Adapted from Cooking Light Magazine

Yield: 4 servings (serving size: 2 1/4 cups)

8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced

1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.