Arugula, Tomato And Corn Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil, plus
• 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons chopped fresh basil
• 2 plum tomatoes, halved,seeded,diced
• 2 cloves garlic, minced
• 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 ear of corn, husked
• 4 ounces arugula
• 4 plum tomatoes, quartered
• 1/4 cup pecans, toasted
• shaved parmesan cheese

Recipe

• 1 whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
• 2 season to taste with salt and pepper.
• 3 preheat broiler.
• 4 brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
• 5 broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
• 6 cool, cut corn kernels off cob and place in large bowl.
• 7 add arugula, quartered tomatoes and pecans to bowl with corn.
• 8 toss salad with enough dressing to coat evenly.
• 9 season with salt and pepper.
• 10 garnish salad with shaved parmesan cheese and serve.