Golden Corn Salad With Fresh Basil

• 8 ounces small yellow Finnish potatoes or small red potatoes
• 3 cups fresh corn kernels (about 4 ears)
• 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
• 1 1/2 cups chopped red bell pepper
• 1/4 cup minced shallots
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 6 cups arugula, trimmed
• 1/2 cup torn fresh basil leaves
• 2 ounces goat cheese, sliced

1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

yellow finnish potatoes, fresh corn kernels, tomatoes, red bell pepper, shallots, white balsamic vinegar, mustard, kosher salt, black pepper, extravirgin olive oil, arugula, basil, goat cheese

Taken from www.myrecipes.com/recipe/golden-corn-salad-with-fresh-basil (may not work)