Tomato Corn Salad

This is an elegant and very delicious salad. The greens are important, so please use some good quality spring greens if you can't find arugula. Baby spinach works well. 

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fresh basil, finely chopped
• 2 1/2 pounds heirloom tomatoes cut into bite-size wedges
• 1 1/4 cups (2 ears) cooked corn
• 4 cups arugula
• 1 red onion, thinly sliced

INSTRUCTIONS:

1. Char the corn by grilling it, or putting it under the broiler or frying it. Just use a little EVOO and brush it on the corn still on the cob, or a tbsp or so in a saute pan.
2. Make the vinaigrette and set aside.
3. Assemble the rest of the ingredients in a bowl, add the corn, and drizzle on the dressing and mix well. 
4. Can be eaten at room temperature or cooled. 

SERVES: 4

NOTES: If you can't get really good tomatoes, try cherry varieties which generally taste more tomato-y.

SOURCE: Epicurious