Arugula Salad with Cherry Tomatoes, Fresh Corn and Pine Nuts

I adapted this recipe from my friend John. He and his wife came over for dinner and made a version of this salad. It was so delicious, that I copied it (or tried to!) a few nights later. It is just fresh and light and really shows off the summer produce that is around right now. Every farmers market has gorgeous, peppery arugula, sweet corn on the cob, and succulent little cherry tomatoes. The pine nuts add an earthiness and the Parmesan a wonderful nutty, salty flavor. I then am a fan of using the balsamic in the vinegarette to add sweetness.

Arugula Salad with Cherry Tomatoes, Fresh Corn and Pine Nuts
4 cups Fresh Baby Arugula
½ cup orange cherry tomatoes, sliced in half
1 small shallot, minced
1/3 cup pine nuts, lightly toasted
2 ears white corn kernels
¼ cup minced chives
3 Tbs olive oil
2 Tbs balsamic vinegar
1 small clove garlic, minced
good parmesan for shaving

In a large bowl mix together the cherry tomatoes, shallot, pine nuts, corn kernels, chives and garlic.

Add the Olive oil and balsamic and then toss gently with the arugula leaves. Season with kosher salt and freshly cracked black pepper and shave fresh parmesan over the top. Serve on a large platter.