Fresh Corn & Arugula Salad

• 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
• 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

1. In a small bowl, whisk vinaigrette ingredients until blended.
2. 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.
3. 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.

olive oil, balsamic vinegar, fresh basil, shallot, fresh rosemary, lemon juice, salt, pepper, corn, olive oil, fresh arugula, tomatoes, pecan halves, parmesan cheese

Taken from www.tasteofhome.com/recipes/fresh-corn-arugula-salad/ (may not work)