Corn, Cherry Tomato, Arugula and Blue Cheese Salad

• 2 3/4 cups fresh corn kernels or frozen, thawed, drained
• 1 1-pint basket cherry tomatoes, halved
• 4 celery stalks, chopped
• 1/2 red onion, chopped
• 2 1/2-ounce packages arugula, stems trimmed, leaves chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil
• 1 cup crumbled blue cheese (about 4 ounces)

1. Combine first 5 ingredients in large bowl.
2. Place vinegar in small bowl; gradually mix in oil.
3. Season with salt and pepper.
4. Add 3/4 cup blue cheese.
5. Pour dressing over salad and toss to coat.
6. Garnish with remaining 1/4 cup cheese.
7. (Can be prepared 4 hours ahead.
8. Cover and chill.)

fresh corn kernels, tomatoes, celery stalks, red onion, arugula, balsamic vinegar, olive oil, blue cheese

Taken from www.epicurious.com/recipes/food/views/corn-cherry-tomato-arugula-and-blue-cheese-salad-2334 (may not work)