| 2 3⁄4 c | corn kernels (fresh or froze, thawed and drained) |
| 1 pt | cherry tomatoes (halved, basket) |
| 4 | stalks celery (chopped) |
| 1⁄2 | red onion (chopped) |
| 1 oz | arugula (stems trimmed, leaves chopped) |
| 2 T | balsamic vinegar |
| 1⁄3 c | olive oil |
| 1 c | blue cheese (crumbled) |
Combine first 5 ingredients. Place vinegar in a small bowl and gradually mix in oil. Season to taste with salt and pepper. Add 3/4 c. blue cheese. Serve with salad and garnished with remaining cheese. Serves 6.
Adapted from Bon Apetit Magazine, August 1994