Ingredients
4
cups torn arugula
1 1/2
cups cherry tomatoes, cut in half
6
oz fontina cheese, cubed
2
small zucchini, cut in half lengthwise, then sliced
2
ears fresh sweet corn, cooked, corn cut off, ears discarded
1
small cucumber, peeled, seeded, diced
1/2
cup walnut halves, toasted
1/4
cup olive oil
2
tablespoons sherry vinegar
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon coarse ground black pepper
Preparation
In 3-quart bowl, layer salad ingredients in order listed.
In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; toss salad with dressing just before serving.
