#1,008: Fresh Corn & Arugula Salad

I am not a huge fan of arugula.  And since I was making this recipe, I decided to add in a bunch of spinach to it to make it more of a spinach salad, with some added mixed greens.  :)  I loved this recipe and could have finished off the entire bowl.  The vinaigrette was really good and I loved the flavors of the balsamic vinegar and the fresh herbs.  Definitely a keeper recipe.

Basil Vinaigrette:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 teaspoon chopped shallot
1 teaspoon minced fresh rosemary
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Salad:
2 ears fresh corn, husked
1 teaspoon olive oil
8 cups fresh arugula or baby spinach
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted
1/4 cup shaved Parmesan cheese

In a small bowl, whisk vinaigrette ingredients until blended.  Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.

Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.