Arugula, Cherry Tomato, Corn Salad with Paremesan

• 4 ounces arugula (roquette) fresh, about 6 cups, lightly packed
• 1 cup basil lightly packed, fresh, torn
• 1 1/2 cups corn about 2 small ears
• 1 cup cherry tomatoes havled
• 3 tablespoons olive oil, extra-virgin
• 2 tablespoons lemon juice fresh
• 2 ounces parmesan, parmigiano-reggiano cheese, grated

1. Toss first 4 ingredients in a large bowl.
2. Whisk oil and lemon juice in a small bowl.
3. Season to taste with salt and pepper.
4. Drizzle dressing over salad; toss to coat.
5. Divide salad among plates.
6. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

arugula, basil lightly, corn, cherry tomatoes, olive oil, lemon juice fresh, parmesan

Taken from recipeland.com/recipe/v/arugula-cherry-tomato-corn-sala-50443 (may not work)