Cherry, Corn & Arugula Salad

I wrote about this salad combo long ago on the daily blog. July of 2012! It is always fun to look back at past recipes. We had guests this Sunday and this ended up being the perfect accompaniment to grilled steak alongside freshly made pesto pasta. It is our Wine & Dine Wednesday post.

Take the corn off of the cob after you have boiled it and the cob has cooled enough to handle it. Pit or slice cherries, you just don’t want the pit involved. Make a simple vinaigrette of 1 tablespoon of Dijon mustard, 1/4 of a cup of balsamic vinegar, 3/4 cup extra virgin olive oil, 1/2 teaspoon of both salt and pepper and whisk all together. Combine the corn and cherries with the arugula and dress with as much of the balsamic vinaigrette as you like. You will be very happy you made this salad. Feta also works divinely when crumbled in. Enjoy!