Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 3 cups roasted corn (from about 4 ears)
  • 5 ounces arugula (or arugula spinach mix)
  • 1 pint cherry tomatoes (halved)
  • 1/2 cup thinly sliced red onion
  • 4 ounces goat cheese crumbles
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • Salt and pepper (to taste)

Instruction

  • Heat oil in a skillet set over medium. Add corn and cook about 5 minutes, until warmed and toasted.
  • In a large dish, arrange arugula. Pour cooked corn over the top, then add tomatoes, red onion, and goat cheese. Layer it pretty if you like.
  • Whisk together olive oil, red wine vinegar, dijon mustard, and salt and pepper until fully blended. Drizzle over salad just before serving and toss salad with tongs to mix.