Grilled Corn and Basil Salad

Grilled Corn and Basil SaladFrom: Cooking Light Magazine, Sept. 2010
Yield: 4 servings (serving size: 2 1/4 cups)
Ingredients

* 8 ounces small yellow Finnish potatoes or small red potatoes (I boiled and then roasted these before adding them to the salad)
* 3 cups fresh corn kernels (about 4 ears) (I used frozen
* 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
* 1 1/2 cups chopped red bell pepper
* 1/4 cup minced shallots (I didn't have these this time - they add crunch)
* 3 tablespoons white balsamic vinegar (I used regular Balsamic Vinegar)
* 1 tablespoon Dijon mustard
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 tablespoons extra-virgin olive oil
* 6 cups arugula, trimmed (I could not find this, but it was fine without it)
* 1/2 cup torn fresh basil leaves
* 2 ounces goat cheese, sliced (I will use mozzarella next time)

Preparation

1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. (I then tossed mine with olive oil and roasted them at 400 until they were lightly browned on the edges.) 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 (through black pepper) 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 evenly with goat cheese.

Jeanne Kelley, Cooking Light, SEPTEMBER 2010