1 bag baby arugula (about 4-6 cups)
2 ears very fresh sweet corn
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
1 T red wine vinegar
1 tsp pure maple syrup
1/2 shallot, grated with a microplane (or chopped very finely)
tiny pinch sea salt
an ear of corn in one hand, carefully run a knife down the side of the
cob with your other hand, removing the kernels. Go slow---this can get
messy with flying corn kernels everywhere. It's worth it though!
Place the arugula in a large bowl and toss with the corn and cherry tomatoes.
In a measuring cup, combine all dressing ingredients and whisk well. Pour over salad and toss gently.