Golden Corn Salad with Fresh Basil
8 ounces small yellow Finnish potatoes (I used fingerlings of different colors)
3 cups of fresh corn kernels (about 4 ears)
2 cups assorted tear drop cherry tomatoes ( I used different sized and colored cherry tomatoes) halved
1 1/2 cup s chopped red bell pepper (I used several colors)
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula (I used arugula and spinach)
1/2 cup torn fresh basil leaves
2 ounces goat cheese sliced (I used mozzarella as I couldn't get a good goat!)
1. Place the 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 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 with cheese.