Rhapsody In Blue Cheese Tomato Salad - cooking recipe

Ingredients

2 ears corn, kernels removed
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt and pepper
1 lb tomatoes, cored and cut into 1 inch chunks
1 cup arugula, torn into 1 1/2 inch pieces
4 scallions, sliced thinly
2/3 cup crumbled blue cheese

Preparation

Bring 2 quarts of water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.
Whisk oil, vinegar, and salt and pepper to taste together in small bowl.
Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated.
Gently toss in blue cheese and adjust seasonings.