SUMMER

Heidi’s Arugula, Corn and Tomato Salad with Goat Cheese

When the corn is super-fresh, there’s no need to cook it. This salad is a great accompaniment to grilled fish or chicken.

Serves 4

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

1 small clove garlic, minced

Salt and black pepper

4 ounces baby arugula (about 5 handfuls)

2 ears corn, kernels scraped off

1 large tomato, chopped

¼ cup fresh basil, chopped

1 cup goat cheese, crumbled

1. In a large serving bowl, whisk oil, vinegar, lemon juice, garlic, salt and pepper until blended. Add arugula, corn, tomatoes and basil; toss to coat. Top with goat cheese and serve immediately.

TIP: Use a serrated knife to scrape the kernels off the corn.