Summer Arugula Salad

by Janine McCormick

1 Bag Arugula, washed and spun dry in salad spinner

2 –3 carrots, washed and grated                      

½ red pepper, thinly sliced

1 fresh tomato, chopped                                  

2 ears corn, raw or grilled

Fresh goat cheese or Feta                                

¼ cup red or white wine vinegar

1 tsp Dijon mustard (optional)                          

salt and fresh ground black pepper to taste

3 TBSP water                                                 

¾ cup extra virgin olive oil

In a small bowl, whisk together the vinegar, Dijon mustard if using, salt and pepper, and water.  Slowly add in the olive oil while whisking.  Set aside.

In a large bowl toss together the following with some of the dressing to lightly coat the salad; the Arugula, red pepper, grated carrot, and tomato. Cut the corn off the cob and sprinkle on top of the salad with the goat or feta cheese.  Add more dressing if desired and Enjoy!