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Arugula, Corn And Tomato Salad

Ingredients

• 1-2 ears of corn
• an even mix of arugula and iceberg or romaine lettuce
• 2 tablespoons chopped or slivered fresh herbs, like basil, chives, parsley, marjoram, oregano
• 1 ounce shaved Parmesan
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• ½ teaspoon Dijon mustard
• 1 small garlic clove, puréed (optional)
• Salt and freshly ground pepper
• ¼ cup extra virgin olive oil
• Several cherry tomatoes, halved, and/or 1 or 2 medium tomatoes, cut into chunks
• 1 small cucumber, cut into bite size pieces.

Directions

Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Combine the corn, arugula,lettuce, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Advance preparation: You can prepare the salad ingredients and dressing several hours before tossing the salad.