1 pkg arugula
2 ears corn
10 oz. baby heirloom tomatoes
1 log Natural & Kosher fine herbs chevre goat cheese
2 tbsp pine nuts, optional
Bring a pot of salted water to a boil and add the corn. Cook for 3 minutes, until tender. Remove the corn from the pot and place in a bowl of ice water to stop the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Spread arugula out on a platter and top with tomatoes, corn and slices of goat cheese. Sprinkle pine nuts over the salad and drizzle with basil lime vinaigrette.
VARIATION: Bread and fry the goat cheese for crispy goat cheese croutons, or use crumbled feta instead.
Basil Lime Vinaigrette
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
1 clove garlic
1/2 cup packed fresh basil
salt and pepper, to taste
Add all the ingredients to a food processor or blender and puree until smooth and creamy.