Pan-Roasted Corn, Goat Cheese and Arugula Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 ears fresh, sweet corn (about 2 cups of kernels) 2 tablespoons cider vinegar 4 tablespoons extra-virgin olive oil 1/2 teaspoon Dijon mustard Salt and freshly ground pepper, to taste 6 cups arugula 1 cup cherry tomatoes, halved 1/4 cup crumbled goat cheese
			Cut the kernels off of each cob. An easy way to do this is to cut each cob in half (horizontally, not lengthwise), then stand the cob on the flat cut side and slice the kernels off the cob using downward strokes of a chef’s knife. Set a cast iron or nonstick skillet over medium-high heat. When preheated, spread the kernels out in the dry, hot pan. Let sit until they begin to brown on the underside then stir. (You know your pan is hot when they start popping back up at you – a screen can be useful.) Repeat browning and stirring until cooked but still crisp, about 3 to 5 minutes total. Set aside. In a small bowl, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper. In a large bowl add arugula, corn, tomatoes and goat cheese then pour in dressing.